Prepare the clams by soaking them to remove sand, scrubbing the shells, and draining. Mince the garlic.

Boil water in a pot and cook the spaghetti according to package instructions. Drain the pasta.

In a frying pan, add cooking wine and clams. Cover and cook over medium heat until the clams open. Separate the clams and the cooking liquid.

In the same frying pan, heat olive oil, garlic, and chili flakes. Once fragrant, add tomato puree, salt, black pepper, and the reserved clam cooking liquid. Simmer for 5 minutes over medium heat.