Bring a large pot of salted water to a boil. Cook the Colavita Spaghetti for 7 minutes, two minutes shy of al dente. If the pasta finishes cooking before the sauce is complete, drain and toss with a small amount of olive oil.

Meanwhile, scrub the clams well and soak them in a bowl of cold water for 5 minutes.

.Heat a large, deep pan over medium heat and add the Colavita Premium Selection Extra Virgin Olive Oil. After a minute, add the garlic and sliced Calabrian chilis, stirring constantly. Turn the heat off if the garlic begins to brown.

Off heat, add the wine and cleaned clams, and season with salt and pepper. Return the pan to medium heat and cover.

After 5 minutes, remove the cover from the pan, and discard any clams that have not opened. Let simmer for 2 more minutes, then add the spaghetti,then toss the spaghetti with the sauce and clams to coat, then add butter and continue stirring until the sauce and butter are emulsified and the pasta is coated and glossy. Add half the parsley and stir.

Plate each portion of pasta with 8-12 clams and sprinkle with the remaining parsley. Season with additional salt and pepper as desired, and serve immediately.

Clean and finely chop the shallot. Crush the garlic and wash and roughly chop the fresh oregano,and heat two tablespoons of extra virgin olive oil in a pan over medium heat and sauté the shallot and garlic for a couple of minutes.

Add the tomatoes sauce, lower the heat, and let them cook for about 10 minutes, adding a ladleful of pasta cooking water if necessary,then add the olives and season with salt and pepper to taste.

Bring plenty of salted water to a boil and cook the durum wheat spaghetti until al dente,and drain the spaghetti and toss them in the sauce along with a ladleful of the pasta cooking water, mixing well.

Serve with your preferred cheese and a sprinkle of fresh oregano.。