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Put 2 or 3 tablespoons of olive oil in a large pan and saute 2 cloves garlic, crushed, until brown. Discard the garlic, add the clams and cook covered for 5 minutes, shaking the pan occasionally. Those clams which do not open should be thrown away. Take the pan from the heat and remove the clams from their shells. Put them all into a bowl with their liquor. Wait until all the liquor has fallen to the bottom of the bowl, then strain it.
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Heat 1/2 cup oil, add the remaining garlic, chopped, and as soon as this is golden add the clams with their liquor, the parsley and a good sprinkling of freshly ground pepper. Cook over low heart for 2 minutes- no longer, as the clams will become tough. Bring plenty of salted water to the boil, add the vermicelli and cook until just tender. Drain well and dress with the sauce.
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