Put the clams in salted water and let them clear for at least 2 hours.
Heat a pan and pour the clams until they open, then remove them quickly from fire and keep the cooking water, filtering it so to remove the sand.
Warm up 2 liters of water to boil, then add rock salt (2 tablespoons) and set the pasta.
Heat 2 tablespoons of oil in a pan and add garlic, chili, half the parsley and a lemon wedge.
Add the cooking water from the clams and make the sauce thicken.
Then merge the clams and let them cook for a few moments.
Sauté pasta in the pan and sprinkle with the rest of the chopped parsley.