If using live clams, place them in a bowl of cold water and rinsed several times to remove any grit or stand, or scrub well under running water, then drain well

Heat the oil in a saucepan and add the clams

Stop stir over a high heat until the clams open, discard any that do not open.

Transfer the clams to a bowl with a slotted spoon and set aside

Reduce the crammed juice left in the pan almost nothing by bowling fast.

Add the garlic and fry until golden.

Pour in the tomatoes, bring to the boil and cook for 3 to 4 minutes until reduced.

Stir in the clan mixture (or the canned clams) and half the parsley and heat through season to taste

Cook the pasta in plenty of boiling salted water for 8 to 10 minutes until al dente

Drain well and turn into a warm serving dish.

Pour over the source and sprinkle with remaining chopped parsley