Spaghetti with Fresh Clams

1/3 cup extra-virgin olive oil
8 garlic cloves, thinly sliced
3 pounds fresh clams , scrubbed
1/4 cup plus 2 tablespoons chopped fresh Italian parsley
1/2 cup dry white wine
1/4 cup fresh lemon juice

1 pound spaghetti

Heat oil in heavy large pot over medium-high heat. Add sliced garlic and sauté until light brown, about 1 minute. Add clams and 1/4 cup chopped Italian parsley; stir 2 minutes. Add wine; simmer 2 minutes. Add fresh lemon juice. Cover and simmer until clams open, about 6 minutes (discard any clams that do not open).

Meanwhile, cook pasta in large pot of boiling salted water. Drain. Add pasta to clam mixture and toss to coat. Season to taste with salt and pepper. Transfer to large bowl. Sprinkle with remaining 2 tablespoons parsley and serve.