Pasta: Bring a large (8 quarpot of salted water (like ocean wateto a boil over high heat. Add the pasta and cook until tender but still firm to the bite (al dente), stirring occasionally, about 8 to 10 minutes. Drain reserving 1 cup of pasta water. Transfer to a large serving bowl. Add the butter, parsley and reserved pasta water, season with salt and pepper to taste. Gently toss pasta until coated.

1. Sauce: In a large skillet or saucepan, heat the olive oil over medium-high heat. Add the shallots and season with salt and pepper to taste. Cook stirring frequently, until soft, about 3 to 4 minutes. Add in the garlic and cook to aromatic, about 2 minutes. Add the wine and simmer until the liquid has reduced by half, about 2 minutes. Stir in the clam juice, red pepper flakes and clams, season with salt and pepper to taste. Cover the pan with a tightfitting lid and cook until all the clams have opened, about 5 to 8 minutes.
2. Discard any unopen clams. Using tongs, remove the clams from the pan and arrange over pasta. Pour clam sauce over pasta and GENTLY fork
3. toss. You can sprinkle a little fresh parsley over the dish as a finish!