1- Wash the razor clams and leave them in cold water for 2 hours. In the meantime, peel the garlic, chop one clove and slightly crush the other; wash the parsley and basil, dry and chop separately. Trim the artichokes, cut them into thin wedges and place them in a bowl of cold water with lemon juice. Blanch the tomatoes, remove the skin and seeds and dice.
2- Drain the razor clams, place in a frying pan, add the crushed garlic, a little chopped parsley, the wine, cover and allow the shells to open on a medium heat, shaking the pan occasionally; remove the molluscs from the shells, place in a bowl and discard any razor shells that are still closed; strain the cooking liquid and set on one side.
3- Soften the chopped garlic in a pan with the oil, add the drained artichoke wedges, fry, season with salt and pepper, add the tomatoes, 3-4 spoons of the razor clam cooking liquid and cook for 15 minutes on a medium heat; finally add the razor clams, the chopped parsley and basil. Cook the pasta, drain, add the hot sauce, mix and serve.