Cut the Broccoli (1 head) into small pieces and add to a pot with salted boiling water. Boil for about 10 minutes.
After 10 minutes remove the broccoli from the water but keep the water to boil the pasta in it later.
Put the broccoli in a blender. Add Extra-Virgin Olive Oil (to taste) and a little bit of Water (to taste). Add the water as you go to get a creamy but not runny consistency.
Boil the Spaghetti (16 ounce) in the same water you boiled the broccoli in for the time specified on the package.
Slice the Garlic (1 clove).
In a large pan add Extra-Virgin Olive Oil (to taste), Vongole (to taste), sliced garlic, Red Chili Pepper (2), and Fresh Parsley (to taste). Add a splash of Water (to taste) and cover cook for about 10 minutes till the vongole open.
Add the broccoli cream into the pan with the vongole and mix well. Add the pasta and some of the pasta water as well. Mix well, serve and enjoy!