Use a deep 12" saute pan or Dutch oven to prepare this one skillet dish since the anchovies tend to splatter.
Heat the saute pan to medium high; add the 2 tablspoons of olive oil and all of the contents in the jar of anchovies. Stir the anchovies till they start to break up; add the minced garlic and cook a bit to bring out the flavors.
Add the red pepper flakes and reserved clam juice and two cans of chicken broth and bring up to a slow boil.
Pour in the white wine and add the whole pound of spaghetti and cook till almost done. The spaghetti will absorb most of the liquid.
When almost done to your desired tenderness add the clams and parsley. If the spaghetti has absorbed too much liquid just add more water. There is no need to add any more salt.