Spaghetti con le vongole

• 2½ pounds (1.2 kg) Manila clams
• 2 garlic cloves

Soak the clams for a few hours in lightly salted water to purge them. Then drain and rinse carefully. Crush 1 of the garlic cloves.

Put the clams, the crushed garlic, 1 tablespoon of the oil, and the wine in a pan. Cover and cook over a lively flame for about 5 minutes, or just until the cla