Spaghetti with Lupini (little clams) and “Tarallo (salty biscuit) napoletano”

So the recipe:

• Wash the closed clams, then in a pot put some olive oil, galric, parsley stem (not the leafs) and a little pepper and the clams. Heat until it fizzles then put some white wine, let the alcohol evaporate and then cover with a lid. Mix the mussels once (gently) to let all of em be under the liquid, cook it just enough to let them open and release their own liquid. Stop the fire as soon as they are opened (or they will become dry). Let them cool.
• When the clams are manageable by hand, take away all the molluscs and put them aside. Filter the liquid to get rid of sand and shell bites
• Put all the shells in a pot, transfer the galric and the parsley stems in the pot, cover with water and a little salt and let them boil to make a broth with the shells. Let the broth tighten enough to have a deep clam flavor (taste is the key). When it's done, filter it again and put it togheter with the other liquid you saved.
• Mince a half Tarallo Napoletano (a salty bisquit with almonds), not too finely, it must have some crunch. Heat it in a little pan without burning it.
• In a oven (i used an air fried) dry some anchovies (1 per person). You'll use it as a "bottarga".
• in a pan, put a generous amount of olive oil, some fine minced galric (in italy it will be only 1 clove to don't cover all the flavors, 1 in enough, you american!!! 😀 ), 2 or 3 salted anchovies (better if preserved in oil), some chili (not too much, again, it could be dried or fresh, i used it dried), parsley stems and let it cook gently, without getting the galric burned. Use a wooden spoon to help the anchovies melt.
• Finely mince some parsley, you'll use it at the end

Now the assemble

• Cook the pasta in salted water, of course "al dente", but very al dente for this recipe (5 minutes less than the cooking time). I used "spaghetto quadrato" (squared spaghetti) from Molisana.
• Put the spaghetti using a cooking clamp in the pan with the oil (remember to take away the stems before), and mix them with the oil. Let them fizzle a little, then add the clams liquid (save a little to add it after jus in case)
• Let it all cook together, mixing vigorously to let the pasta release the amid and incorporate air. It should'nt get too dry, fix it with with cooking water if things goes south. A very smooth and nice sauce should appear.
• when the pasta it's done (don't overcook it!), stop the fire, put some fresh olive oil (just a drizzle), put the molluscs and the minced parsley, and mix it. Adjust the salt, if needed.
• Put in the plates using the cooking clamp and a ladle (grab the spagetti with the clamp, put them in the ladle and rotate them, then put them gently on the plate vertically or horizontally). Use the ladle to get the molluscs and the sauce and put them over the spaghetti in the plates.
• spread the roasted taralli on the top, as if you are putting parmesan ("as if", you american!!! 😀 ), same with some minced parsley and adjust with pepper or chili, as you prefere
• Thanks the heaven for the clams!

Enjoy!