Scrub the clams under cold running water to remove all sand and grit. Discard any that do not close when tapped. Put the clams into a saucepan, add the wine, cover and cook for 5 minutes. Strain, reserving the liquid. Remove the clams from their shells, discarding any that have not opened.
Heat the oil in a pan and fry the garlic until just golden. Add the tomatoes and simmer gently for 10 minutes.
Bring at least 1.8 litres/3 pints water to the boil in a large saucepan. Add a dash of oil and a pinch of salt. Cook the pasta for 8-12 minutes, or according to packet instructions, until tender.
While the pasta is cooking, add the clams, the strained cooking liquid and parsley to the tomato mixture, and season to taste. Heat through for 5 minutes. Drain the pasta thoroughly and mix with the sauce over a gentle heat. Transfer to a warmed serving dish and serve immediately.