In a large covered pot, heat a gallon of water with a tablespoon of salt to a boil. When it boils, add the pasta, stir well, and cover until it returns to the boil. Uncover and boil until just tender to the bite all the way through.
Meanwhile, make the sauce. In a skillet (with a lid) large enough to hold the pasta later on, heat the oil over medium-low heat. Add the garlic and slowly cook, stirring, until golden, about 5 minutes. Add the clams with their juice, wine, red pepper flakes, and salt and pepper, to taste, keeping in mind that the clams are quite salty. Stir, reduce the heat to a simmer, and simmer until slightly thickened, about 5 minutes.
Reserving 1/2 cup cooking water, drain the pasta in a colander. Add the drained pasta, parsley, butte, and salt and pepper, to taste, to the sauce and mix well, adding a few tablespoons of pasta cooking water if needed to coat the pasta evenly. Cover and cook 1 minute. Serve immediately.
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