Crush the garlic with the flat side of a knife. Purge the clams and scrub their shells. Rinse the dried aosa seaweed lightly with water and drain.

Boil a large pot of water, add salt, and cook the spaghetti 1 minute less than the package instructions. Reserve 50cc of the pasta water.

Heat olive oil in a frying pan, add garlic, and sauté until fragrant. Add red chili and clams, then pour in white wine. Cover and cook over medium heat for 3–4 minutes until the clams open.