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Cook your pasta to al dente according to package instructions. Then drain and rinse to remove excess starch.
Clean and roughly chop up the parsley. Make sure you remove the tough stems.
Smash and chop all of your garlic very small.
Melt your butter in a large edged pan on medium, then turn it down to low and add in your chopped garlic. Make sure the garlic does not burn. If the pan seems too hot take it off the heat.
Add your dijon mustard and stir well. Keep your butter cooking on low for 10 minutes so it can be flavored with the dijon and garlic.
Add in the entire 6.5 oz can of clams with the clam juice. Drain most of the liquid out of the 10 oz can of whole clams and then add in the rest. Add your seasoning, feel free to add more or less according to your taste preference. Continue cooking on low allowing all of the flavors to incorporate into the butter.
Once your pasta is done cooking add it to your pan and mix everything together very well to cover the pasta with the sauce.
Mix in your parsley and let it cook for another 5-10 minutes mixing occasionally. Taste it and add more salt and pepper if needed.