Into a large pan over high heat pour two tbsp of extra virgin olive oil.
Add one clove garlic and some parsley stems.
Let brown for about two minutes, then add the clams.
Cover the pan with a lid and let cook for two minutes.
When the clams begin to open, add white wine and let it evaporate.
Let the clams open shaking the pan from time to time.
When the clams are all open, turn off the heat.
Strain the clams through a fine sieve, do not discard the liquid.
Remove at least half clams from the shells, discard any unopen clams and set aside.
In a large pan over medium heat put 3 tbsp of Extra Virgin Olive Oil.
Chop a clove of garlic, chili pepper and some parsley and add them to the pan.
Let brown for 1 minute then add the clams with all the liquid.
Cook the linguine 3-4 minutes less than those indicated in the package, then add the pasta into the pan with the clams.
Add a ladle of the cooking water.
Stir and finish to cook the pasta into the clams sauce.
Stir continuously to allow the sauce to become creamy.
When the pasta is cooked al dente, turn off the heat.
Stir for another one minute, sprinkle with fresh chopped parsley and serve