Wash the clams soak them in plenty of cold water for a few hours until they give out all the sand. Clean the red pepper, deseeding and removing the white filaments and chop into small cubes. Peel and crush the garlic, mince the onion and the onion and chop the chive in very tiny cubes.Drain the clams and place them in a saucepan with the white wine, the garlic, 1 tbsp of extra virgin olive oil and the parsley. Allow the clams to open up over a moderate heat, tossing the pan from time to time. Remove the pan from the heat, shell the clams and remove any that did not open. Filter the cooking juice and set aside. Pour the leftover oil in a pan and fry the chopped onion until soft. Add the pepper cubes and brown for 2-3 minutes stirring with a wooden spoon, season with salt and pepper.Pour 4-5 tbsp of the clam’s cooking liquid and cook on a lower heat for another 3-4 minutes. Add the clams and flavour them. Cook the pasta in a saucepan with plenty of boiling salted water. Drain it al dente and season it with the clam ragù, sprinkle the chive and serve warm.