Bring a large pot of water to a boil.
Wash and scrub the clams well, then dry them.
Heat the olive oil in a 10-inch skillet over medium to high heat.
Add the crushed garlic and hot pepper and cook, stirring occasionally, until the garlic is lightly browned.
Add the clams, one or two at a time, stir briefly, andcover. Put the pasta in the boiling water and cook according to the package instructions.
Check the clams every minute or two; when the first one pops open(it will take just a few minutes), remove the cover and add the wine.
Continue to cook over medium high heat, shaking the pan occasionally.
When most of the clams are open, add the parsley, minced garlic, and salt and pepper.
Drain the pasta when it is done, put it in a warm bowl, and top it with the clams and sauce.
Serve the clams on the side of each plate.