To start, put the clams in plenty of cold water to get rid of any sand inside and drain them, then scrape the mussels, wash them repeatedly in cold running water, drain and set aside.

Bring about 4 l of water to a boil and add 2 tablespoons salt.

Peel and chop the tomatoes

In a large saute pan, heat the olive oil over medium-high heat, and add the lightly crushed garlic cloves. Cook 2 minutes, then add the tomatoes. Raise the heat and cook about 10 minutes. Season with salt and pepper and add the mollusks and white wine. Cook, stirring and tossing, until all of the mollusks have opened, about 10 minutes. Discard any that have not opened.

Meanwhile, cook the spaghetti in boiling salted water until al dente, drain and sauté it over high heat 2 minutes in the pan with the clam and mussel sauce, then distribute the pasta on individual plates, sprinkle it with the chopped parsley and serve it immediately.