Fill a large bowl with cold water and 1–2 tablespoons of salt. Add the rinsed clams and let them soak for 30 minutes to 1 hour. Drain and rinse again.

In a large pan, heat the olive oil over medium heat. Add the whole garlic clove, sliced chili, and parsley stems. Cook for 1–2 minutes, then add the cherry tomatoes and let them soften for another 5 minutes.

Pour in the white wine and add the clams. Give everything a good toss, then cover the pan tightly with a lid. Cook, shaking the pan gently every 30 seconds to 1 minute, until all the clams have opened (about 5 minutes). Turn off the heat.

Using a slotted spoon, transfer about 75% of the clams to a bowl. Remove the meat from the shells (saving any tomatoes that may have gotten inside) and return the meat to the pan.

Cook the spaghetti in well-salted boiling water until 2 minutes shy of al dente. Transfer the pasta and a ladle of pasta water directly into the pan with the clams. Return to medium heat and stir well to bring the sauce together.

Turn off the heat and finish with the minced parsley and lemon zest. Plate and serve immediately, topped with more parsley and grated bottarga, if using.

Enjoy!