Heat olive oil in a large pot over medium-high heat.

Add sliced garlic and sauté until lightly browned (about 1 minute).

Add clams and 1/4 cup chopped parsley; stir for 2 minutes.

Pour in white wine and simmer for 2 minutes.

Add fresh lemon juice.

Cover the pot and simmer until the clams open (about 6 minutes). Discard any clams that do not open.

While the clams are simmering, cook spaghetti in a large pot of boiling salted water until al dente.

Drain the spaghetti.

Add the drained spaghetti to the pot with the clam mixture and toss to coat.

Season the pasta with salt and pepper to taste.

Transfer the spaghetti and clam mixture to a large serving bowl.

Sprinkle the remaining 2 tablespoons of parsley over the pasta and serve immediately.