Cook the spaghetti in a large pot of salted boiling water according to package instructions until al dente. Reserve 1 cup of the pasta cooking water, then drain the spaghetti and set it aside.

In a large skillet, heat the olive oil over medium heat. Add the garlic and red pepper flakes and sauté for 1-2 minutes until fragrant.

Add the clams to the skillet and stir to combine. Pour in the white wine and cover the skillet with a lid. Cook for 5-7 minutes or until the clams have opened up.

Remove any unopened clams from the skillet and discard them.

Add the cooked spaghetti to the skillet with the clams and toss to combine. If the pasta seems dry, add some of the reserved pasta cooking water to the skillet to loosen it up.

Sprinkle with chopped parsley and season with salt and pepper to taste.

Serve hot and enjoy your Spaghetti Vongole!