How to make
Boil water in a pot and add salt. During this time the clams are cleaned, if there are slightly open ones try to close them and those that you can't, they are separated. Heat a large pan with a lid.
Parsley stalks are cut and separated, and the leaves are roughly chopped. Add the spaghetti to the already boiling water and cook them al dente. 5 minutes before they are ready, put extra virgin olive oil (about 4 spoons) in the already heated pan and put the garlic and parsley stems to fry.
As soon as the garlic starts to change color, add the clams and pour the wine. Add the chilies and cover with a lid. Steam will come out and start to sizzle, shake the pan to stir.
After 3-4 minutes the clams will start to open and the pasta should be ready. If there are any unopened clams, remove them, add the pasta, but strain well first. Pour the parsley leaves.
Stir for 1-2 minutes so that the pasta can absorb the sauces from the clams. Finally, add the cherry tomatoes and serve immediately. Italians often eat this pasta with some good quality bread, why not even garlic bread.
