Wash very well the Vongole under cold water to remove any sand.
Blanch the broccoli rabe for 2-3 minutes and set aside.
In a large saute` pan, add 4 tablespoons of extra virgin olive oil and the garlic whole. Saute` the garlic until it turns blonde.
Add the vongole and the white wine and 1/2 of the parsley. Add hot pepper as desired and cover the pan.
When the vongole are all open add the broccoli rabe and toss for 2-3 minutes.
Boil the spaghetti 3/4 of the way in the same water that you blanched the broccoli rabe and add them to the pan. Save 1-2 cups of pasta water and set aside.
Toss the spaghetti with all the other ingredients for about 3 minutes. If the spaghetti dry up, add some pasta water and continue tossing.
Add the remainder of the fresh parsley, give it a final toss and serve.