Soak the clams with water and sea salt for one hour.
Rub them very well and rinse with fresh water.
In a skillet, sauté chopped garlic with half of the olive oil and red pepper.
Add clams, wine and cover with a lid.
Cook over medium heat until clams are completely open, but do not overcook.
Discard any closed clams and 2/3 of the shells. Leave some clams in the shell as garnish.
Cook spaghetti in salted water 3 minutes short of the cook time. Drain reserving some of the cooking water.
Toss pasta over high heat with the clams and, if needed, some of the cooking water until the pasta is al dente and well combined with the sauce.
Stir in remaining olive oil.
Sprinkle with chopped parsley before serving.