Slice garlic and slice onion and green pepper thinly. Onions and bell peppers are optional ingredients and you don't have to add them or you can add other vegetables. Start boiling the noodles with water before preparing the ingredients.If you boil it with thick salt, the water boils quickly.

Remove the clams that have been removed and frozen, and defrost them in cold water for a while.

Add plenty of olive oil, add garlic, cook over low heat until golden brown, then stir-fry onions and bell peppers.

Drain clams and place in pan. Add a couple of tablespoons of rice wine. If you don't have rice wine, please replace it with white wine. You need to put the clams when the noodles are almost boiled to make the right timing. Boil the noodles 1 minute less than the boiling time.

Stir-fry clams quickly over high heat.

After lowering the heat to medium heat, add the boiled noodles and mix with pepperoncino and grind pepper. If you add a ladle of noodles, it tastes better because the vongole is moist.

Place vongole in a bowl, cover with olive oil, and sprinkle with parsley powder.