- Cook spaghetti in boiling salted water for eight to 10 minutes until al dente, or according to packet instructions. Drain in a colander.
- Meanwhile, heat oil in a large saucepan, add garlic and cook for 30 seconds over a medium heat. Add white wine and cook for one minute. Add the cockles, cover the pan and cook for four to five minutes, shaking pan regularly until cockles open. Discard any that do not open.
- Transfer pasta, cockles and half a cup of their liquid to a large warmed bowl. Add diced tomatoes, parsley, lemon zest of 1 lemon and salt and pepper to taste. Toss well and serve immediately with lemon wedges of 1 lemon.