Bring a pan of salted water to the boil.
Rinse the clams with cold water to remove all sand and dirt. Check that the clams are closed. If any are open, give them a light tap and see if they close up; if not, discard them. Transfer the clams to a sieve to dry.
Peel, halve and finely chop the shallot. In a large pan, add half the oil and lightly sauté the shallot for a couple of minutes until translucent and the oil has been absorbed. Add the clams and white wine and stir well. Put the lid on the pan and steam the clams for 2 minutes until they open. Take care not to steam them for too long, or they will become tough and dry. Take the pan off the heat but leave the lid on to keep the clams warm.
Cook the spaghetti in the pan of salted water for 2 minutes (or 8–9 minutes if using dry spaghetti) until al dente. Transfer the spaghetti to a sieve and drain off all the water.
Add the spaghetti to the clams, season with the remaining 50 ml olive oil, the roughly chopped wild garlic leaves, a little salt and freshly ground pepper and stir well so that the spaghetti absorbs some of the moisture from the clams and everything is mixed well.
Spoon into deep plates, making sure everyone gets some clams and sauce. Garnish with some more wild garlic leaves and flowers.