In a large saute pan, add the EV olive oil, the shallot, the garlic and the peperoncino, as desired.
Let the garlic turn blonde and add the clams. After 30 secs, add the wine and half of the parsley.
Let the clams saute in the wine for about 10 mins. or until they have all opened.
Cook for another 2 mins. and serve. Garnish with the remainder of the fresh parsley.