Pasta with Clams and Tomatoes

Method

1. Inspect the clams: squeeze the net to check for sand; discard any that remain open after tapping. Rinse under cold running water.
2. In a large pan, heat olive oil over medium heat. Add garlic (halved) and a small piece of chili pepper. Sauté until fragrant, then add a little parsley.
3. Add the clams to the pan. Cover and cook until they open. Remove the clams with tongs, keeping the cooking liquid in the pan. Reserve some clams in the shell for garnish.
4. In a separate pan, heat olive oil with a garlic clove. Add halved cherry tomatoes and crush them slightly. Add a ladle of the clam cooking liquid, more chili, and parsley. Turn off the heat.
5. Cook the vermicelli pasta in a large pot of salted boiling water until al dente. Reserve some pasta water before draining.
6. Add the drained pasta to the tomato sauce. Toss with the shelled clams and a little pasta water if needed. Stir in some of the reserved whole clams.
7. Plate the pasta, drizzle with extra virgin olive oil, garnish with fresh parsley, and serve immediately.