Slice the shiso leaves into thin strips and mince the garlic.

Heat olive oil in a pan over low heat, add garlic and sauté until fragrant. Add chili, clams, and white wine, cover, and steam over medium heat for 5 minutes until clams open.

Boil water in a pot, cook spaghetti according to package instructions, reserve 2 tbsp of cooking liquid, and drain.

Reheat the clam mixture, add spaghetti, cooking liquid, soy sauce, salt, pepper, and shiso leaves. Mix well.