Tip the clams into a colander and rinse. Throw away any that do not close. Cook the spaghetti in boiling salted water for 10 minutes until al dente. Drain and reserve.
Heat the olive oil in a large pan. Add the garlic, chilli, parsley, clams and white wine. Cover with a tight-fitting lid and steam for 3-4 minutes until all the clams have opened. Add the cooked spaghetti, toss together, season with pepper, and serve.
* If you can't find clams we recommend using the seafood selection