Scrub shells in cold water, discarding any that remain open. Heat olive oil in a saucepan over a medium heat, add garlic and chilli and fry for 1-2 minutes, taking care not to burn the garlic. Add wine and simmer until liquid is reduced by half. Season with sea salt and ground black pepper. Add seafood and tomato. Cover, increase heat, and cook for 2-3 minutes or until all shells have opened, discarding any that remain closed. Add cooked spaghetti and parsley, toss through and serve.