In a frying pan fry the entire peeled garlic and chillis in olive oil.
After a couple of minutes add the clams and the white wine.
Cover with a lid and let the clams open. When they are open, remove from the heat and shell half. The clamshell water should not dry or thicken.
Cook the Chitarra Pasta in plenty of salt water, pull out when half cooked (2 minutes is enough), pour into the pan and finish cooking in the clam water, taking care not to touch the pasta too often as it is still brittle and risks breaking.
Meanwhile, peel the pistachios and chop roughly. When the pasta has absorbed the clam sauce, turn off the heat and add the pistachios, toss for a minute and serve!