Soak the clams in a large bowl of cold water with sea salt for at least 15 minutes (this will help to get rid of any leftover sand). Clean and rinse them and set aside.
Cook the noodles according to package directions.
Heat the olive oil in a large deep pan over medium–high heat.
Add the bellpeppers and fry gently over a low heat for about 10 minutes.
Add the wine and water and bring to a boil.
Place the clams, salt, parsley and lime zest. Cover and cook for a few minutes until clams open, discarding any clams that haven't opened.
Add the noodles to the pan and mix, allowing the pasta to soak up the juices.
Serve hot, squeezing 1/4 lime on top of each noodles dish.