Peel a clove of garlic, split it in half, remove the germ and chop it finely. Heat 3 tablespoons of olive oil in a large saucepan. Add 20 clams, roll them in the fat, wet with half a glass of dry white wine, add 25 g of butter, the chopped garlic, pepper generously, salt with coarse salt. As soon as the clams start to open, add 2 tablespoons of chopped parsley, mix well, cover and set aside off the heat. Bring a large quantity of water to a boil, salt, then plunge 200 g of spaghetti and cook al dente. Then, with the help of a large fork, remove them from the water and mix with the clams. Heat over low heat, add 3 ladles of cooking water, mix well, then serve.