Heat a dash of oil in a pan with the bits of chilli, then add the garlic, crush it with a fork and fry until golden. Place the clams in a pan and let them open up over a high heat. Shell the fish, keep their cooking water in a cup.Add the clams and their filtered water to the garlic sauce, higher the heat at the maximum level and cook for 4 or 5 minutes. Sprinkle with parsley, pour the tomato and season with salt. In ten minutes the sauce is ready to be tossed over the pasta, which you will have cooked al dente.