Cook spaghetti to packet instructions (about 8 minutes in salted water), then drain, saving a cup of liquid and reserve.
Vongole (clams)
Heat a large pan with half the oil and add the garlic, warm through for a couple of minutes then pour into a bowl to use later.
Add the remaining olive oil to the pan along with the wine and simmer until reduced by half, about five minutes. If using fresh/live mussels or clams add them to the pan at the start (discard any that don't open), if using pre-cooked or prawns add them just before the end to cook through. Once hot, re-introduce the garlic oil from earlier into the pan, bring to a simmer then remove from the heat.
Once the spaghetti is cooked, add it to the pan with the seafood along with 1/2 cup (125ml) of the cooking liquid and toss the pasta frequently to emulsify the sauce for a few minutes. Finally, add the parsley, plenty freshly ground black pepper and transfer to a warmed platter or bowl. Serve at once.
Flexitarian Option
You can use raw or pre-cooked clams or mussels or even swap for different seafood e.g. prawns - it won't strictly be a vongole but it'll taste great!
Notes
You can use raw or pre-cooked clams or mussels or even swap for different seafood e.g. prawns - it won't strictly be a vongole but it'll taste great!