Scrub the clams clean under cold water.Heat 1/2 the oil in a large saucepan. Add the clams and 1 tbsp of the parsley and cook over high heat for a few seconds. Pour in the wine, cover tightly. Cook for about 5 min., shaking pan frequently, until clams open. Meanwhile cook pasta in salt water.With a slotted spoon, transfer clams to a bowl, discard the ones not open. Strain liquid and put aside.Heat remaining oil in a clean pan. Fry the garlic cloves over...