To make squash: Preheat the oven to 350˚F. Cut the spaghetti squash in half from top to bottom. Remove the seeds with a spoon and discard. Place the squash in a baking dish and add 1 cup of water. Cover with aluminum foil and bake in the oven until just tender, but not mushy, about 30 minutes. Remove the squash from the oven, remove the foil and allow to cool for 10 minutes. Take a fork and scrape the flesh of the squash out of the skin. It should resemble strands of spaghetti. Toss the squash with the olive oil and season with the salt.

To make basil pistou: Add all of the ingredients to a small food processor and blend to a coarse paste.

To make clams: In a shallow pot with a lid, large enough to hold the clams, heat the olive oil and add all of the minced vegetables. Cook over medium low heat until softened, but without coloring the vegetables, about 15 minutes. Increase the heat to medium high and add the clams. Add the wine and cover the pot with the lid. Cook until the clams have just opened and released their juices into the pot. Remove the clams with a slotted spoon to a baking tray. Continue to simmer the wine until it is reduced to about 1 cup of liquid. Meanwhile, using your fingers, remove the clam meat from the shells and roughly chop with a knife. Return the clam meat to the reduced wine. add the parsley and salt and stir to combine.

To serve: Place a mound of the warm spaghetti squash in an appetizer bowl. Top the squash with a dollop of the basil pistou. Finish by spooning the warm clam ragout on top with plenty of sauce. Garnish with small basil leaves and a drizzle of extra virgin olive oil.