Boil 5 liters of water in a large pot to prepare for the pasta.
Turn the stove on to a medium/high heat and add a generous amount of Extra-Virgin Olive Oil (to taste) to a pan.
Once the oil has begun to warm, add the two cloves of Garlic (2 clove) left whole. Once the cloves turn brown, remove them from the pan and leave them aside.
Add the Vongole (300 gram) to the pan and stir them gently using a wooden spoon. After around 15-20 seconds, add the glass of White Wine (1 cup) and leave to simmer until they begin to open.
Once the water is boiling, add a pinch of Rock Salt (1 pinch), then add the Spaghetti (300 gram) and leave it to cook based on the packet instructions.
Strain the pasta once it has cooked to your liking and add it to the pan with the vongole in it. Mix the pasta well so that it soaks up the delicious broth-like liquid and flavors from your sauce. You can add a little bit of the pasta water if it seems too dry.
Once mixed well, sprinkle a generous amount of Fresh Parsley (to taste) and Ground Black Pepper (to taste) on top and mix it through. Serve hot in large, flat bowls.