– 8 oz. (225 g) capellini – 4 cloves garlic, minced – 1 tablespoon capers – 1 dried red chili, seeded and cut into short pieces – 1 tablespoon extra virgin olive oil – 2 tablespoons unsalted butter – 1.5 lbs (700 g) clams, cleaned and scrubbed – 3/4 cup white wine – 1 teaspoon lemon juice – Salt, to taste – 3 dashes ground black pepper – 1/2 teaspoon chicken bouillon powder, optional – 8 cherry tomatoes, cut into halves – 1 tablespoon chopped parsley – Lemon wedges, for garnishing