Clean the fresh clams in salted water (36gr of salt for 1 lt of water) for some hour. Remember to change the water occasionally to remove the sand.
Slowly heat the oil with the clove of garlic, the parsley and the chilli chopped in a pan over low heat, then add the clams and cover the pan with lid until the clams open. Take away the clams that haven’t opened, add the baby tomatoes sliced, salt and pepper to taste, then cook for 5 minutes.
Cook the Spaghetti alla Chitarra in plenty of salted boiling water, drain the pasta and toss it in the pan with the clams and some extra virgin oil.
Serve adding a sprinkle of parsley, enjoy!