Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente.

While the pasta is cooking, heat a large skillet over medium-high heat.

Add the olive oil to the skillet and heat until shimmering.

Add the garlic and red pepper flakes to the skillet and cook until fragrant, about 1 minute.

Add the clams and white wine to the skillet and cover with a lid.

Cook the clams until they open, about 5-7 minutes. Discard any clams that do not open.

Reserve some of the pasta cooking water and drain the spaghetti.

Add the cooked spaghetti to the skillet with the clams and toss to combine.

Add a few tablespoons of the reserved pasta cooking water to the skillet to help create a sauce.

Remove the skillet from heat and add the chopped parsley and a pinch of salt.

Toss the spaghetti and sauce together until well combined.

Serve the spaghetti alle vongole hot, garnished with additional chopped parsley and red pepper flakes, if desired.