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

In a skillet, heat olive oil and finely chopped garlic. Sauté until fragrant, then add the fresh clams and cook until they open.

Once all the clams have opened, pour in the white wine and let it cook off.

Drain the spaghetti when al dente and add it to the skillet with the clams. Add a little pasta cooking water, a drizzle of extra virgin olive oil, the pistachio crumble, and toss to combine.

Plate the pasta and serve topped with more Bronte pistachio crumble.