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Rinse the clams thoroughly, making sure no sand remains. If they are sanding, soak them in salted water for 1 hour and then rinse thoroughly. Set aside.
Bring a large pot of salted water to a boil. Cook according to the package instructions until al dente. Save about 1 cup of the pasta water and then drain the pasta and set aside.
While the pasta is cooking, heat the oil over medium heat. Add the garlic and sauté, stirring often until the garlic just starts to turn golden, about 3 minutes.
Add the clams and the wine and cover the pan. Steam until the shells open, about 8 minutes, discarding any that do not open. (You can continue to cook the unopened ones for a few more minutes because some may take a little longer.)
Remove half of the opened clams and place on a platter. If desired, remove the clams from the shells (that you placed on the platter). Stir in 1 tsp salt and ½ tsp black pepper to the sauce. Add the pasta to the sauce and stir in 1 tbsp of parsley and a pinch of red pepper flakes. If you want more sauce, add some of the reserved pasta water. Gently toss the pasta with the clams and sauce.
Divide the pasta between 4 shallow bowls and top with some of the whole clams in their shells and the remaining chopped parsley. Serve immediately with lemon wedges on the side.