Scrub the clams under cold running water and discard any with broken or damaged shells or any
that do not shut when sharply tapped. Place the clams in a large, heavy-based saucepan, add the
water and wine, cover and cook over a high heat, shaking the saucepan occasionally, for 5 minutes,
or until the shells have opened.
Remove the clams with a slotted spoon and leave to cool slightly. Sieve the cooking liquid
through a muslin lined sieve into a small saucepan. Bring to the boil and cook until reduced by
about half, then remove from the heat. Meanwhile, discard any clams that have not opened, remove
the remainder from their shells and reserve until required.
Bring a large saucepan of lightly salted water to the boil. Add the pasta, return to the boil
and cook for 8-10 minutes, or until tender but still firm to the bite.
Meanwhile, heat the olive oil in a large. heavy-based frying pan. Add the garlic and cook,
stirring frequently. for 2 minutes. Add the parsley and the reduced cooking liquid and simmer
Drain the pasta and add it to the frying pan with the clams. Season to taste with salt and
pepper and cook, stirring constantly, for 4 minutes. or until the pasta is coated and the clams
have heated through. Transfer to a warmed serving dish and serve immediately.