Dissolve 30 g of fine sea salt in 1 liter of cold water in a large mixing bowl. Add the clams and leave them to purge for at least 1 hour in a cool place. Drain, rinse under cold running water, and scrub any grit from the shells. Discard any clam with a cracked shell or one that doesn't close when tapped.

Place a wide, heavy-bottomed pan (28-30 cm) over medium heat. Add the olive oil and let it warm for 30 seconds - it should shimmer but not smoke.

Add the sliced garlic and the peperoncino if using. Cook for 1-2 minutes, stirring occasionally, until the garlic turns pale golden at the edges and smells fragrant. Don't let it brown.

Raise the heat to high. Add the drained clams to the pan in a single layer and pour in the white wine. Add half the parsley.

Put the lid on immediately and cook for 4-5 minutes, shaking the pan once or twice. Check after 4 minutes - most clams should be open. Give any stubborn ones another 60-90 seconds.

Discard any clam that remains firmly closed after 6 minutes of steaming.

Remove the lid. Taste the pan liquor and add a pinch of salt only if needed - it is usually salty enough from the clams.

Scatter the remaining fresh parsley over the clams and drizzle with a thread of raw extra virgin olive oil.

Transfer to warmed bowls immediately, spooning plenty of pan liquor over each portion. Serve with crusty bread.