Let the clams be purged in water for 12 hours. Put the water on the fire and, in the meantime, prepare the seasoning.
In a low and large saucepan, brown the oil with the slightly crushed garlic; when the garlic browns, add the fresh chilli pepper and the chopped parsley.
When the water boils, boil the pasta for 10 minutes.
Meanwhile, remove the garlic, add the clams and a ladle of water from the cooked pasta and let it evaporate. Thereafter, lower the heat, cover with a lid and cook for a minute.
Drain the pasta, add it to the seasoning and stir-fry your spaghetti for a minute. Serve your dish with a sprinkling of fresh parsley.