1. In a thick-bottomed pot, put half of the oil, the diced celery, and the parsley stems. Stir and cook for 2 minutes.

2. Rinse and scrub the clams under cold water.

3. Add the clams and white wine to the pot. Cover and let the shells open over medium heat.

2. Remove from heat. Shell half of the clams. Strain the cooking juice through a fine sieve. Put the clams and their juice back into the cleaned pot.

3. In a large quantity of boiling salted water, cook the spaghetti al dente. Drain.

4. Add the spaghetti to the clams. Add the chopped hot pepper. Sprinkle with chopped parsley, drizzle with the remaining oil, season, and serve.