Saffron and Pepper Pasta with Clams and Tomatoes

Ingredients

• 4 tablespoons extra virgin olive oil
• 2 cloves garlic, thinly sliced
• 3/4 cup dry white wine, such as Sauvignon Blanc
• 3 pounds Manilla clams, or other small clams, cleaned and scrubbed
• ½ cup peeled, seeded and chopped tomatoes, fresh or canned
• Salt and freshly ground black pepper
• 2 Calabrian peppers, minced or a pinch of crushed red pepper flakes
• 2 tablespoons chopped fresh parsley
• Sprigs of flat-leaf parsley as a garnish
• 1 pound Saffron, Black Pepper Pasta Dough (see recipe)