Strain the pasta, hurry! You’ll know to do this when the pasta still tastes raw to you (this only applies if you’re a non-Italian). Just before you strain the pasta, though, turn the clam pan burner back on to max. Pour the strained (rawish) pasta into the clam pan and stir everything together while you enjoy the nice fizzing sound. Make sure you have a kitchen rag draped over your shoulder as you do this (this part’s important for the getting laid part).
Turn off the stove, you should cook everything together only for about thirty seconds or so. And if you’re inclined to ask: “But isn’t the pasta still raw?” then you know what you should do.
Pour the basil-parsley-oil mixture into the pan and mix. Sprinkle most of what’s left of the dry parsley over the pasta and mix. Serve the plates, and if you have some parsley left, sprinkle more of it on each individual plate (and don’t mix) before serving.
( Serve yourself last as there will be more sauce and clams at the bottom of the pan. )
