In a large pot of salted water, cook the spaghetti until al dente. Drain and return to the pot, and cover to keep warm.

In a large saute pan or pot, heat the oil over medium heat. Add the garlic, red pepper, and salt and cook, stirring, until fragrant and golden, 3 to 4 minutes, being careful not to let the garlic burn. Add the wine and clams, cover, and cook, shaking occasionally, until the clams open, about 4 minutes. Remove from the heat and discard any clams that do not open.

Add the cooked pasta and parsley and toss well to combine and warm the pasta. Divide among 4 or 6 pasta bowls or large plates. Garnish with lemon wedges and serve.