Soak the clams in a large bowl of plenty of water for a few hours; then drain and rinse under running water for a few minutes. Peel the garlic and crush it slightly with the palm of your hand. Cut the broccoli in little tops removing the core then wash them thoroughly in plenty of cold water.Place the clams in a pan with a clove of garlic and the tip of red chilli; sprinkle with the wine and a tbsp of oil. Cover the pan with its lid and put it over a high heat for a few minutes, tossing it from time to time until the clams open up, eliminating the closed ones. Remove the pan from the heat, drain the cooking juice, filter it with a clean tea towel and set aside. Shell the clams and place the shellfish in the bowl, keep a few in the shell.Cook the farfalle in plenty of boiling salted water. Add the broccoli tops 5 minutes before the pasta’s cooking point. In the meanwhile heat 3 tbsp of oil in a saucepan with the remaining clove of garlic, add the clams, including the ones left in the shell, the cooking juice set aside earlier and 2 tbsp of the pasta’s cooking water .Drain the pasta and the broccoli al dente, mix them with the clam sauce, sprinkle the pasta and the sauce with washed, dried and chopped parsley. Serve hot.