Bring a pot of salted water to boil, and cook the pasta as instructed in the package.
While waiting for the pasta to cook, place a medium or large pan over medium heat.
Heat olive oil, then add garlic and chili.
Once the garlic becomes fragrant, add the clams.
Pour the white wine over clams.
Let the wine evaporate for a couple of minutes.
Cover pan with a lid for about 2 minutes.
Remove the cover and wait for the vongole to open while mixing now and then.
The pasta should already be cooked by now, so add them directly into the pan.
Add the fresh parsley and mix to combine evenly.
Transfer into serving plates, and garnish with more parsley, if preferred.
Enjoy your spaghetti alle vongole!