Heat the oil in a large, deep frying pan. Add the garlic and chilli and cook over low heat for
30 seconds. Add the white wine, tomatoes and 1 teaspoon of the parsley. Increase the heat and boil,
stirring occasionally, for 8-10 minutes, or until the liquid is reduced by half.
Add the clams to the pan and cover with a lid. Increase the heat and cook for 3-5 minutes, or
until the clams have opened, shaking the pan often. Remove the clams from the pan, discarding any
that have not opened. Stir in the remaining parsley and season. Boil the sauce for 3-4 minutes
until it is thick. Set half the clams aside and extract the meat from the rest.
Cook the pasta in a large saucepan of boiling salted water until al dente. Drain and stir
through the sauce. Add the lemon zest, reserved clams and clam meat and toss well. Serve with the