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1
Soak the clams in a 3% salt solution (1 liter of water with 30g of salt) to force the sand out.
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2
Once most of the sand has been expelled, rub the shells against each other to clean them.
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3
Put the clams, white wine, and soup stock cube into a heatproof container.
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4
Lightly cover with plastic wrap and cook for 5 minutes in a microwave.
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5
Crumble up the soup cube when adding it.
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6
Separate the clams and the liquid.
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7
It's easier to eat if you remove the shells at this point, but it's fine to keep them on.
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8
Boil the pasta.
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9
You'll be heating the pasta in the clam liquid later, so cook the pasta for about 1.5 minutes less than called for.
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10
In a cold skillet, add the olive oil, crushed garlic cloves, and the chili pepper with seeds removed, and cook over low heat until fragrant.
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11
Pour in the liquid from Step 3 and add the mushrooms.
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12
Drain the boiled pasta well, and add to the skillet.
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13
Heat on low for around 30 seconds, mixing with tongs to coat everything in the sauce.
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14
Remove to a plate, sprinkle on some parsley, and it's ready to eat.
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15
If you can, it's best to let the clams sit overnight to expel the salt.
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16
For details see
