Cook pasta according to package directions until al dente. Drain the cooked pasta and reserve 1/2 cup of pasta water.

Meanwhile, heat 1 tablespoon of olive oil in a pan over medium heat. Add chopped garlic and red chili, cook for 30-60 seconds until fragrant.

Add prepared clams and dry white wine to the pan, cover with a lid and simmer for about 5 minutes, or until all the clams open. Discard any clams that remain closed after 7-8 minutes.

Add the cooked pasta and butter to the pan. Stir until the butter has melted. Add a splash of pasta water as needed.

Stir in the chopped parsley and season with salt & pepper to taste.

Plate the pasta and clams, garnish with fresh lemon wedges if desired. Enjoy!