Heat the oil in a large saucepan. Add the garlic and chilli and cook for a few seconds. Pour in the wine and bring to the boil. Add the clams, then reduce the heat, cover the pan and cook for 5 minutes until they have opened. Discard any that remain closed.
Meanwhile, cook the pasta according to the pack instructions. Drain, reserving some of the cooking water, and return to the pan.
Stir the pasta into the clams with the crème fraîche, adding a little of the reserved cooking water to loosen if necessary. Season, then scatter over the parsley to serve.