Pour in 4 cups of water into a large container and add 2 tablespoons of salt. Leave the clams in the salted water for 2 hours.
Remove the clams from the water and rinse them thoroughly, preferably with a brush. Discard any that are open or damaged.
Prepare a pot and put in the water for the spaghetti. Bring it to boil. Cook spaghetti according to pack instructions.
Prepare a large pan and pour in the olive oil. Heat it and add garlic and chilli. Gently fry for a few seconds. Add the clams and the white wine as well as salt and pepper.
Bring it to the boil, and then cover the pan for about 3 minutes (until the clams are open).
Drain the pasta, then tip it to the pan and toss together. Add the parsley. Serve in bowls, and drizzle with olive oil.
500g fresh littleneck clams
250g spaghetti or linguine
2 tbsp olive oil, plus extra for drizzling
3 garlic cloves
Half red chilli, finely chopped
50ml white wine
Large bunch of flat-leaf parsley, finely chopped
Salt and pepper