Rinse the clams, soaking them for a few hours in a bowl with cold water. Drain them and put them in a pan with 1 tbsp of oil and the peeled garlic; let the clams open up in a covered pan and over a high heat and tossing the pan around.Remove the pan from the heat, shell the fish, removing the closed ones. Filter the cooking liquid and keep it aside. Derib, deseed and peel the pepper and chop it into chunks. Heat the leftover oil, add the pepper and brown it; season with a pinch of salt and a grind of pepper.Add the clams and 3-4 spoonfuls of their liquid and simmer for 2-3 minutes. Cook the pasta in plenty of boiling water, drain it al dente, mix it with the pepper and clam sauce. Arrange the pasta on a serving dish, sprinkle with basil and parsley and serve warm.