Spaghetti alle Vongole, or as we call it "Bongore" , is an Italian clam pasta dish which is very popular in Japan.  You can easily recreate this dish at your home with just a few simple ingredients!

Clam Pasta

INGREDIENTS

• 1 lb manila clams (1 lb = 454g) (See Step 1 to de-grit)
• ½ lb spaghetti (½ lb = 227g)
• 2 Tbsp extra virgin olive oil
• 2 cloves garlic
• 2 red chilies
• ½ cup dry white wine (½ cup = 120 ml)
• 1 sprig parsley
• freshly ground black pepper
• kosher/sea salt (I use Diamond Crystal; Use half for table salt)

INSTRUCTIONS

1. Gather all the ingredients.
   
2. De-grit clams (here’s how to do it).  Start this process 4 hours prior to cooking (or at least 1.5 hour before).
3. Bring a pot of salted water to a boil. Add pasta, stirring constantly in the beginning to prevent it from sticking together. Cook until al dente. Drain pasta into a colander.
4. Meanwhile, in a large sauté pan heat the olive oil over medium heat. When it’s hot, add garlic and red chili pepper. Reduce heat to medium low and sauté until fragrant. Be careful not to burn the garlic.
5. Add the clams and wine and increase the heat to medium. Quickly cover and steam for 5 minutes or until all the clams have opened.
6. Discard the clams that didn’t open.  Finely chop parsley and add some of it, then season with pepper. Transfer the clams to a plate.
7. Taste the sauce and season with pepper and salt (clams are already salty so you probably don't need to add too much salt).
8. Add the pasta and toss until pasta is coated with the sauce.
9. Remove from the heat and place pasta on a serving plate and put clams on top.  Sprinkle some parsley and serve immediately.

https://www.justonecookbook.com/clam-pasta/