Heat the oil and crushed garlic clove in a saucepan. Pour in the clams, add white wine, and cook until they have opened. Set some of the whole clams aside, and remove the shells from the remainder. Season with salt and pepper to taste.
Slice the cherry tomatoes in half and remove the seeds.
Cook the Barilla Spaghettini in plenty of salted water, together with the broccoli florets. Drain when al dente and sauté with the clams, arugula, and cherry tomatoes. Add 2 tablespoons of chopped Taggiasca olives and serve.