Place the clams in a bowl of cold water to soak, and set them aside.
In a large saute pan, heat 3 tablespoons of extra virgin olive oil over medium heat until it is shimmering. Add the garlic and oregano to the pan and cook until the garlic is golden and fragrant, about 3 minutes. Add the crushed red, salt and pepper, to taste, and cook for 30 more seconds.
Add the white wine to the pan and bring the sauce to a boil.
Meanwhile, carefully remove the clams from the bowl and discard the water. Transfer the clams to the sauté pan. Cover the pan and steam the clams until they open, for about 6 to 10 minutes, depending on their size.
Remove the clams to a serving bowl as they open, and discard any that don't open after 10 minutes.
Bring a large pot of water to a boil over high heat, and season it with salt until it is salty as the sea. Add the spaghetti to the boiling water, and cook until the pasta is al dente, about 8 minutes.
When the spaghetti is al dente, transfer directly to the pan wit the clam sauce, stirring to coat. Add a ladleful of pasta cooking water to the pan, about 2 tablespoons at a time, until the sauce reaches your desired consistency. Return the clams to the pan with the pasta to warm them through, and sprinkle the pasta with the chopped parsley. Toss gently to incorporate all ingredients, and serve your spaghetti alle Congolese immediately while it's hot.
