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Begin by purging your clams by dissolving ⅓ cup kosher salt in a gallon of water then pouring it over the clams. Let them sit for 30 minutes then drain and make sure you remove any grit or sediment from the bowl. If your clams are really sandy you can repeat this process to be safe.
Tie the parsley stems, thyme, and bay leaf together with a piece of twine.
Preheat a pot over medium heat and add a few tablespoons of olive oil, once it shimmers add the garlic and stem bundle. Briefly sauté until the garlic starts turning golden around the edges. Add the chili flakes and toast for around 20 seconds.
Add the clams and the wine and cover to steam for 2-3 minutes or until all the clams open up. Discard any clams that don't open.
Remove the clams from the pot and add the tomato paste and clam juice. Bring this to a simmer and let it reduce for a few minutes.
Add the fregola and cook for around ten minutes, until the fregola is 75% cooked.
Add the clams back in and finish cooking for around 5 more minutes or until the pasta is al dente.
Adjust the seasoning, adding more chili flakes or black pepper if needed.
Serve with a drizzle of olive oil and chopped parsley.