Start by cleaning the clams. Make sure there are no broken or empty shells. Beat the shells against a cutting board. This operation is used to verify that there is no sand inside: the healthy clams will remain closed, those full of sand will open.
Then place the clams in a colander and rinse them. Place the colander in a bowl and add the coarse salt. Leave the clams to soak for an hour.
After the time has elapsed, the clams will have purged the residues of sand. In a pan, heat a little oil. Then add a clove of garlic and drain the clams, rinse them and pour them into the pan.
Close with the lid and leave to cook for a few minutes over high heat. The clams will open with the heat, so shake the pan until they are completely open. As soon as they are all open, turn off the heat immediately, otherwise the clams will overcook. Collect the juice by draining the clams and remove the garlic. Meanwhile, cook the spaghetti in plenty of salted boiling water and drain just 2-3 minutes before ending the cooking. Then pour the sauce into a pan, add the spaghetti and continue cooking using a little cooking water.
When cooked, add the clams and chopped parsley. One last flame and the spaghetti with clams are ready: serve immediately!