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Let the clams soak in salted water for 45m to release sand.
Sautee parsley stems, chili and crushed garlic in oil and after 3 minutes add the clams, wine and some water, cover immediately.
Open the lid after 2 minutes and remove all the clams that have opened.
Remove half of them from the shell and leave the resto for decoration.
Strain the liquid twice, cook the pasta half way and finish cooking it in the pan with the clam liquid.
Add more oil and water and emulsify on high heat.
Add parsley, the clams, plate, add the rest of the shelled clams and enjoy!