Bring a large pot of salted water to a boil and cook the pasta until slightly underdone. Meanwhile, soak clams in cold water.
Heat 1/2 cup of the olive oil in a large saucepan over medium-high heat. Add the garlic and red pepper flakes and cook for about 2 minutes. Add the wine and allow it to cook for about 1 more minute. Then add the drained clams and season with salt and pepper. Cook until the broth froths to a level of 1 to 2 inches and all of the clams open, about 4-5 minutes. Remove from the heat. Stir in the parsley. Drain the pasta and toss directly into the saucepan with the remaining 1 tablespoon olive oil. Serve immediately.