In a pot, cook pasta till just shy of al dente. Reserve 1 cup of starchy pasta water.
In a large skillet, combine oil with garlic and red pepper flakes. Cook over medium heat until garlic is very lightly golden, about 5 minutes.
Add white wine & transfer in pasta, tossing in white wine sauce. Add pasta water as needed. As sauce reduces it will create a creamy emulsification.
Add canned clams & cold butter.
Serve with parsley, parmesan, & olive oil drizzle.
