1.Rinse clams and place in a large bowl of cold water. Stand 1 hour, then drain.
2.In a large saucepan, bring wine to the boil. Add clams to pan and simmer with lid on until shells open. Remove clams from pan and cover to keep warm. Strain cooking liquid through a fine sieve into a jug; reserve ½ cup of the liquid.
3.Meanwhile, cook spaghetti in a large saucepan of boiling water until tender; drain. Return spaghetti to pan.
4.Heat oil in large frying pan. Stir garlic and chilli over heat until fragrant.
5.Add clams to spaghetti with oil mixture, parsley and enough of the reserved cooking liquid to moisten. Toss gently to combine.