Rinse the Fresh Vongole (small clams) under cold running water, then soak them in a bowl of cold water with a pinch of Fine Sea Salt for 20–30 minutes to purge sand; change the water if it becomes sandy.
Bring a large pot of water to a vigorous boil and season generously with salt.
While the clams soak, heat 3–4 tablespoons of Extra-virgin Olive Oil in a large skillet over medium heat; add lightly crushed Garlic Cloves and the sliced Small Red Chili, and cook until the garlic is fragrant and just golden, about 1–2 minutes.
Add the drained clams to the skillet, increase the heat to high, pour in 1/2 cup of Dry White Wine, cover, and steam until the clams open, about 4–6 minutes; discard any that remain closed.
Meanwhile, add the Spaghetti to the boiling water and cook until just al dente according to package instructions, reserving a cup of the pasta cooking water before draining.
Add the drained spaghetti to the skillet with the clams and toss gently over medium heat, adding a splash of the reserved pasta water as needed to create a silky sauce and help the pasta absorb the clam juices.
Remove from heat, scatter chopped Flat-leaf Parsley over the pasta, adjust seasoning with more Fine Sea Salt if needed, and finish with a drizzle of Extra-virgin Olive Oil.
Serve immediately in warm bowls so each portion gets plenty of clams and the fragrant sauce.
