Rinse 500g of fresh clams in their shells in several changes of cold water. Discard damaged clams and any open ones that do not close when tapped.
Cover 2 ripe tomatoes with boiling water for 1 minute. Drain, peel, remove the seeds and chop.
Cook 140g of spaghetti in salted boiling water according to the package directions.
Meanwhile, heat a little olive oil in a large pan with a lid. Gently fry 1 garlic clove, chopped, and 1 small red chili, finely chopped, for a few seconds.
Add the tomatoes, clams and a splash of white wine. Season with salt and pepper. Cover and cook over high heat for 3-4 minutes, until the shells open; discard any closed clams.
Drain the spaghetti and toss with the clams, sauce and chopped parsley.
