- Boil the spaghetti according to the directions on the package.
Clean the Manila clams in water by rubbing together well.
Heat 1 tablespoon of olive oil, the garlic and chili pepper over low heat in a fry pan.
- Dry the clams. Once a pleasant aroma springs from the fry pan, turn up the heat to high, add the clams, sprinkle on the wine and cover.
- Once the clams open, add in pasta and mix so that the sauce absorbs well in to the spaghetti. Season with pepper and soy sauce, arrange on a plate. Dress with 2 teaspoons of olive oil and parsley.