Begin by boiling a large pot of salted water to cook the pasta.

In a skillet, heat the olive oil over medium heat and add the minced garlic. Sauté until fragrant, about 1 minute.

Stir in the red pepper flakes and let them infuse their heat into the oil.

Carefully add the white wine to the skillet and increase the heat, allowing it to simmer for about 3-4 minutes.

Stir in the drained chopped clams along with the reserved clam juice.

Season the sauce with salt and pepper to taste.

Once the pasta is al dente, drain it and add it directly to the sauce. Toss to combine.

Finish by stirring in the fresh chopped parsley and serve immediately.