Take a large skillet and pour in plenty of olive oil (about 2 tablespoons per person). Heat over medium and add the peeled and chopped garlic. As soon as the garlic starts to turn golden, add the clams and razor clams (previously soaked in salted water to purge sand), then add a generous handful of chopped parsley.

Cover and cook just until all the shellfish have opened. Turn off the heat. Do not add salt.

Cook the pasta and drain it halfway through cooking. Add it to the skillet and continue cooking, adding pasta cooking water as needed. When the spaghetti reaches your desired doneness, serve immediately. Top with plenty of parsley and enjoy.