Bring a pot of salted water to a boil.

Then add some EVOO, Calabrian chili paste, and garlic to a pan. Heat over medium heat. When the garlic and chili begin to sizzle, add the tomato paste, capers, and cherry tomatoes. Cook until the tomato paste turns deep red.

Then add the clams and deglaze with white wine. Cover, and cook for 2-4 minutes over high heat, or until the clams are opened and fully cooked.

Transfer the pasta directly from water to the pot with the clams. Over medium high heat, continue to cook, and toss, until the pasta is fully coated. If the sauce looks too dry, add a little pasta water and some EVOO.

Remove from the heat, plate, and garnish with parsley. Enjoy!