Bring a pan of salted water to the boil and cook the spaghetti as per the cooking instructions (until al dente)
While the pasta is cooking heat a pan with the rapeseed oil and cook the garlic and chilli until soft. Add the clams and wine and cover and cook for 3-4 mins until the clams have opened, discard any clams the haven’t opened, drain the pasta and add to the clams, chilli and garlic give it a good mix around, add the chopped parsley and a little more rapeseed oil season and serve.
