1.  To clean the clams and remove sand and grit: in a large mixing bowl add 3 generous tablespoons of salt. Place the clams in the mixing bowl with salt. Fill the bowl with fresh water to cover the clams. Mix well to dissolve the salt. Place the bowl in the refrigerator for 1 - 2 hours. After at least an hour, remove the clams from the water one by one and set aside. Do not dump the water with the clams or the grit will go back into the clams. Once the clams are removed from the water, dump the dirty water. Refill the bowl with another 3 generous tablespoons of salt. Add the clams back to the bowl and refill with fresh water. Place the bowl in the refrigerator for another 1 - 2 hours and repeat this process 1 - 2 more times until you see little to no grit or sand in the water. When you are ready to cook the clams, remove the clams from the soaking water and rinse with fresh water.

2.  Prepare the water for the pasta according to the manufacturer's instructions.

3.  Peel and chop the garlic. Place it in a pan along with the olive oil. Heat over medium heat until the garlic begins to sizzle; then add the white wine and the bay leaf. Lower the heat to low, cover and simmer for 8 - 10 minutes. If the wine evaporates too quickly add fresh water to the pan as needed.

 

 

 

4.  Once the water for the pasta is boiling, add the spaghetti to the water and cook per the manufacturer's instructions.

5.  Clean and roughly chop the parsley.

6.  Add the clams to the pan with the garlic. Cover the pan and simmer until all of the clams have opened, discarding any clams that do not open. Once the clams have opened, add the chopped parsley to the pan, cover and simmer for 3 - 5 minutes.

7.  Once the spaghetti has finished cooking, drain it very well, and then add the spaghetti to the pan with the clams.

8.  Turn off the heat to the pan with the clams and spaghetti. Mix the spaghetti and clams well.

9.  Plate the spaghetti and top with the clams. Pour any remaining cooking liquid over the pasta and clams and serve.