In a skillet sauté garlic with half of the olive oil and red pepper.Add clams, wine and cover with a lid.
Cook over medium heat until the clams are completely open, but do not overcook.
Discard any closed clams and 2/3 of the shells. Leave some clams in the shell as garnish.
Bring a large pot of water to a boil then add salt.Cook pasta three minutes less than the package directions. Drain pasta reserving some of the pasta cooking water.
Toss pasta over high heat with the clams and if needed some of the cooking water until the pasta is al dente and well combined with the sauce.
Stir in remaining olive oil and sprinkle with parsley before serving.
