To prepare the clams alla pescatora (fisherman's clams), wash the clams, discarding those with broken shells, and place them in a bowl of water with a handful of coarse salt to purge them.
Rub them against each other so as to eliminate as much sand as possible and leave to soak for 1-2 hours. During this time, change the water, renew the salt and repeat until the water in the bowl remains clean and free of debris. To accelerate the process, you can also rinse the clams under running water and strike them on a wooden cutting board with the slit facing down: If the clam is clean it may be cooked, if sand is expelled then it must be rejected.
Pour 4 tablespoons of extra virgin olive oil into a pan and fry the peeled and crushed garlic cloves. Drain the clams and add them to the pan, add the wine and cook over medium heat for a few minutes until the wine has completely evaporated. Cover with a lid and cook for another 2 minutes.
When all the clams have fully opened, add a sprinkling of chopped parsley, toss them around the pan a few times and your clams alla pescatora are ready to be served!  

Recipe by: http://ricette.giallozafferano.it/Vongole-alla-pescatora.html

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