For a traditional Italian seafood pasta there's only one secret: finish cooking the pasta in the clam sauce. This way the flavours will be blended perfectly. For a spicy kick, add dried chilli flakes to the pasta sauce.
Soak the clams in a bowl with cold water and 1 tablespoon coarse salt for 1 hour. Drain.
In a saucepan on medium heat, cook the garlic until golden. Add the clams, cherry tomatoes and white wine. Turn up the heat and cook for about a minute to let the alcohol evaporate. With the back of a wooden spoon, crush the tomatoes against the side of the pan. Reduce heat, cover with a lid and cook for 5 to 7 minutes or until the clams are all open.
Remove from heat and discard any unopened clams. Reserve a few clams in their shell to decorate the dish and shell the remaining ones; set clams aside. Pass the cooking liquid through a sieve. Discard any solids including garlic; transfer the clams and sieved liquid back into the pan and keep warm.
Cook pasta in abundant salted water. Three minutes before the end of cooking time, transfer the pasta into the pan with the clams using a slotted spoon. Stir over medium heat, adding as much cooking water as needed to bind pasta and sauce.
Transfer onto serving plates or into a large serving bowl. Sprinkle chopped parsley on top and garnish with reserved clams in shells.