Soak clams in salty water for 5 hours before preparing dish, and rinse.
In a large pan, saute garlic in oil.
Add parsley and clams; cover 5 to 10 minutes to open the clams.
Once clams are open, add bread crumbs, salt, white wine and chile.
Move pan back and forth for about 5 minutes over medium heat until sauce thickens.
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