Put the clams in water 6 hours before cooking them. Add salt in the water.

Heat some oil in a large pan and chop the onion finelly and cook it until trans lucid.

Chop the 3 cloves and add it along with the tomato. Let it reduce for 10min. and add half a glace of the wine and let it reduce again for 15min.

Check the seasoning and, if too sour, add about 1 teaspoon of sugar.

Put the clams in a pot, grate the lemon and squeeze some of it directly on top. Chop the garlic and the parsley and mix in with the clams. Then add a glass of wine. Heat it until all the clams have opened.

Add the clams to the tomato sauce and reduce the wine once more, until most of it has evaporated. Correct seasoning.

Boil the pasta and add to the sauce. Serve right away.