Cook the pasta in salted boiling water, Cook for about 6 minutes until `al dente`. In a pan, cook the garlic and chillies, after the garlic is slightly cooked, add the clams sauté for 45 seconds then splash the wine cover and cook until open. When the mussels are cooked remove from the pan and set aside pour in some fish stock season well then add the pasta and allow to reduce before adding in the parsley, squeeze of lemon and mix in the cooked clams.