Place clams in a bowl; cover with cold water. Sprinkle with cornmeal; let stand 30 minutes. Drain and rinse.
Heat oil in a large non-stick skillet over medium-high heat. Add shallots; sauté 2 minutes. Add wine, parsley, salt, peppers, and garlic; bring to a boil. Add clams; cover, reduce heat, and simmer 5 minutes or until shells open. Discard any unopened shells. Remove clams with a slotted spoon, and set aside.
Place pasta in each of 4 shallow bowls; spoon wine sauce over pasta, and top with clams. Serve with lemon wedges.