Keep the clams in salted, icy water.
In a pot of salted water, boil the spaghetti for only 5 minutes, as they will continue being cooked later together with the clams. Reserve a little of their cooking water.
In a deep pan or pot with a lid, sauté the oil with the garlic (as much as you like and as much as you can handle!).
Add the clams and the white wine.
Add the partially cooked spaghetti along with a little of the reserved cooking water and close the lid. This allows the spaghetti to cook a bit more while the clams open up.
Once the clams are ready, add the parsley, dill and lemon zest or chili.
Be careful not to overcook the clams so as to avoid them becoming tough. Remove any clams that do not open during cooking before serving.