1. Rinse topneck clams well and put in a large pot, adding one of the squeezed garlic clove and 1 tablespoon of extra virgin olive oil, cover with a lid and cook over high heat, shaking the pot often so all shellfish open at about the same time 2 to 3 minutes.
2. Remove topneck clams meat and reserve.
3. Warm 1/2 cup of extra virgin olive oil in a large nonstick frying pan over low heat; add the other garlic clove and fry until lightly brown, then remove it.
4. Add diced tomato and cook over a low heat for 10 minutes then add reserved topneck clams and parsley and cook for 5 minutes more.  Adjust seasoning with fine salt and pepper and simmer while the pasta is cooking to "al dente", stirring occasionally.
5. Meanwhile, in a large pot, bring 1 1/2 gallons of water to a rolling boil.
6. Add the coarse sea salt (4 tablespoons), then add the pasta and cook until al dente.
7. Drain well in a colander (reserving 1 cup of the pasta water to adjust the sauce).
8. Add pasta to the sauce and the extra virgin olive oil, mix well to combine ingredients, cook for 1 minute add reserved pasta water if needed and serve.

Suggested shape of pasta to use with this sauce:
Spaghetti, Tagliatelle, Gnocchi, or Strozzapreti