Heat the oil in a large deep frying pan over a medium heat. Reduce the heat then add the garlic and chilli and cook over low heat for 30 seconds. Add half of the chopped parsley, wine and tomatoes. Increase the heat and bring to the boil, stirring occasionally for 8 to 10 minutes until the liquid is reduced by half.
Clean the clams and discard any that are cracked or broken then add to the pan. Cover and cook for 3 to 5 minutes until the clams open (discard any that do not open). Stir in the remainder of the chopped parsley and season.
Bring a large saucepan of water to the boil then add the pasta and cook until al dente or according to the instructions on the packet. Drain, toss through the sauce and add the lemon zest. Serve immediately with lemon wedges.