Sauté garlic in olive oil until fragrant.
Add clams and cook until they open.
Pour in white wine and simmer gently.
Add clam juice and reduce slightly.
Season with salt, pepper, and red pepper flakes.
Stir in fresh parsley for color and flavor.
Toss cooked pasta in the clam sauce.
Drizzle with extra olive oil for richness.
Serve hot with crusty bread on the side.