Place a large pot of water to boil on stove.
Rinse vongole very well and place in a dry large skillet. Place lid and steam for a few minutes on high. (Read notes below to remove sand and grit.)
In the meantime, chop the garlic, tomato, and parsley.
Check the vongole to ensure that they have all opened. If a couple have not opened, then discard those.
Use a slotted spoon to remove the vongole from their juices. Set aside. Filter the juice to remove any sandy grit. (Read notes below to remove sand and grit.)
By now, the pasta water should be boiling. Add salt and cook the pasta according to the directions on the package.
In the meantime, remove about 60% to 80% of the vongole from their shells. Set aside with the remaining vongole in the shells. Discard the empty shells.
Rinse the skillet and dry. Place on high heat and add the oil and garlic. Stir with a wooden spoon and once the garlic begins to soften, add the tomatoes and let cook for a minute. Add the wine and bring to a boil. Add the vongole, and return the lid. Bring to a boil and reduce heat to medium. Let simmer while the pasta is cooking. Taste for seasonings and add salt accordingly.
A few minutes before the pasta is cooked, lift it from the boiling water with a sieve or tongs and place in the simmering skillet. Toss well for a few minutes, allowing the pasta to absorb the juices. You could add just a little more of the pasta water.
Add the parsley, a generous drizzle of olive oil, and a fresh grating of black pepper. Continue tossing until there is little sauce left in the skillet and each strand of pasta is coated.
Taste for seasoning. Serve hot with a light drizzle of extra virgin olive oil, ensuring that each serving receives some of the vongole in their shells.