In large covered pot, heat a gallon of water with a Tbls. of salt and bring to a boil. When it boils, add the pasta and cook al dente.
Meanwhile, make the sauce. In a skillet, large enough to hold the pasta later on, heat the oil over medium-low heat.
Add the garlic and slowly cook until golden brown. Do not burn! Add the clams with their juice, red pepper flakes and salt and pepper to taste. 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, butter and salt and pepper to the sauce and mix well, adding a few tablespoons of pasta cooking water if needed. Cook 1 minute and then serve.