Clean the clams in water with salt (about 35 grams of salt per liter of water) for at least 2 hours, change the water frequently to remove any sand that falls to the bottom.
In a frying pan, over low heat, heat up the extra virgin olive oil with the minced garlic and the chopped chilli, add the romanesco broccoli washed and cut, salt to taste and let cook covered with a lid for 10/15 minutes.
Meanwhile, rinse the clams under running water and put them in a pan, cover the pan with a lid and let them open over high heat (it will take another 10/12 minutes). Remove most of the clams from shells, take aside some of the clams with the shells in order to garnish the dish; filter carefully the cooking liquid of the clams. Put the clams (both, those with the shells and those without) and the filtered cooking liquid in the pan with the romanesco broccoli.
Cook the fettuccine in plenty of salted boiling water, drain the egg pasta and toss it in the pan with clams and romanesco broccoli; if necessary, add a bit of extra virgin olive oil.
Serve the dish adding a little bit of ‘chopped fresh parsley and enjoy!