Heat a deep frying pan over medium heat. Add the oil, thyme, garlic and lemon zest and cook for two minutes or until fragrant. Add the Pipis and wine, cover and cook for 3 minutes or until the clam shells have opened.
Cook the spaghetti in a large saucepan of lightly salted boiling water until al dente. Drain and place in a serving bowl. Toss the spaghetti with butter, parsley, pepper and salt. Pour the pipis over the spaghetti and serve with lemon wedges.