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1
Pour the olive oil into the saucepan, and set it over medium-high heat.
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2
Toss in the garlic slices, and heat and stir for a minute or so, until sizzling.
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3
Drop in the artichokes, stir, and season with the peperoncino and oregano.
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4
When the artichoke slices are sizzling, pour in the wine and orange juice, and heat to a boil.
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5
Immediately dump in the clams, shake the pan to spread them evenly over the bottom, and put on the cover.
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6
Adjust the heat to keep the liquid at a steady simmer, and cook just until the clamshells open, 5 minutes or so.
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7
Remove open clams to a colander set in a bowl; cook any tightly closed clams a bit longer, about 3 minutes.
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8
When all the clams are out of the pan and draining, turn off the heat (and discard any shellfish that have not opened at all).
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9
Meanwhile, bring a large pot of water to a boil (6 quarts, with a tablespoon of kosher salt).
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10
Shake the clams in the colander to collect all their juices in the bowl below, and pour this liquid back into the saucepan.
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11
Bring the clam juices to a boil over medium-high heat, and reduce to a thin sauce consistency (turn off the heat before it gets thick).
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12
Meanwhile, pluck the cooled clam meat from the shells, and chop it finely.
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13
Now cook the spaghettiif youre in a hurry, it can cook at the same time as you reduce the sauce and shuck and chop the clams.
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14
Have the clam cooking sauce barely simmering in the pan, and stir in the chopped clams just before the spaghetti is al dente.
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15
Lift the cooked pasta from the pot, let it drain briefly, drop it into the saucepan, and toss well until all the strands are nicely coated with clam sauce.
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16
Sprinkle on the chopped parsley, toss again, and serve the pasta right away in warm bowls.
