Rinse the telline under cold water, discarding any that are broken or that won't close when tapped.

Submerge the clams in the salted water (30 g salt per 1 liter water) for 1 to 2 hours to purge sand, changing the water once halfway through.

Drain and rinse the clams again just before cooking.

Heat the olive oil in a 30 cm / 12-inch skillet over medium heat. Add the garlic and chili flakes, and cook for 1 minute until fragrant but not browned.

Add the clams and white wine, raise the heat to medium-high, cover, and cook 4 to 6 minutes, shaking the pan occasionally, until the shells open. Discard any that stay shut.

Remove the clams with a slotted spoon to a bowl, leaving the broth in the pan. Simmer the broth uncovered for 2 minutes to reduce slightly.

Meanwhile, bring the pasta pot of water to a boil, salting it lightly since the clam broth is already briny. Cook the spaghetti 1 minute less than the package instructions, until just shy of al dente.

Transfer the pasta to the skillet with tongs, along with a ladle of pasta water. Toss over medium heat for 1 to 2 minutes until the pasta finishes cooking and the sauce clings to the strands.

Return the clams to the pan, add the parsley, and toss to combine. Add more pasta water if the sauce looks dry.

Plate immediately with a drizzle of olive oil and extra parsley.