Step 1

In a large pot, bring 2 quarts water to a boil. Stir in the pasta and 1½ teaspoons salt, then cook, stirring occasionally, until just shy of al dente. Reserve about 2 cups of the cooking water, then drain; set aside.

Step 2

In a large Dutch oven over medium-high, combine the oil and garlic; cook, stirring until the garlic is lightly browned, about 2 minutes. Add the pepper flakes and cook, stirring, until fragrant, about 30 seconds. Remove and discard the garlic. Stir in the wine, bring to a simmer and cook until reduced to about ¼ cup, 6 to 8 minutes.

Step 3

Stir in the clams, cover and cook, stirring occasionally; as the clams open, transfer them to a large bowl. When all clams have opened, simmer the juices in the pot until reduced by half. Discard any unopened clams.

Step 4

Add the pasta and any accumulated clam juices (but not the clams themselves) in the bowl to the pot. Cook, constantly stirring and tossing, until the pasta is al dente, 2 to 3 minutes, adding reserved pasta water as needed so the noodles are lightly sauced.

Step 5

Off heat, stir in the parsley, then taste and season with salt and pepper. Return the clams and any remaining juices to the pot; toss to combine. Serve drizzled with additional oil and with lemon wedges on the side.