Bring a large pot of salted water to a boil for the spaghetti.

In a skillet, heat the olive oil and finely chopped garlic. Sauté until fragrant, then add the clams. Season with salt, black pepper, and finely chopped parsley. Cook until the clams open.

Pour in the brandy, let it evaporate, and add a little pasta cooking water.

Drain the spaghetti while still al dente and add it to the skillet with the clams. Add a bit more cooking water, the butter, and toss everything together until creamy.

Plate and serve.