Place the clams in a bowl with plenty of water and soak for a few hours. Drain and rinse them under running water. Peel the garlic and crush it lightly. Divide the broccoletti into florets, removing the core then rinse with cold water.Place the clams in a pan with the garlic, slather with wine and a spoonful of oil, then cover the pan for a few minutes, tossing it until the clams open up. Remove the ones that did not open. Remove the pan from the heat, filter the cooking liquid with a clothe and then keep it aside.Shell the clams, keeping aside a few in the shell for garnishing, then place the clams in bowl. Cook the pasta in plenty of boiling salted water; 5 minutes before cooked add the broccoletti florets.In the meanwhile heat the remaining oil in a pan, add the drained sardines, stir with a wooden spoon until melted; add the clams, the cooking liquid, and 2 tbsp of the pasta's cooking water, season with salt and pepper if necessary.Drain the pasta al dente and season it with the clam and broccoletti sauce Serve immediately.