I mixed a bunch of recipes for this. Clams were Manila, which approximate most closely to Adriatic ones. I used a pound of clams in their shells for two people. Tap clams against side of the sink and discard any open ones that don’t close.
Put water on to boil and cook pasta until just al dente or a bit short of that. Meanwhile, time the following so that the clams will be open when you are draining the pasta.
Slice some garlic paper thin and heat in olive oil until light brown. Add crumbled dried red chile flakes and stir to combine. Turn heat to high, add clams, and stir for 30 seconds. Splash in half a cup or more of dry white wine, along with a generous slug of good quality clam juice or canned clams in their juice, season (keeping in mind that juice or canned clams may be well salted), lower heat, cover, and cook until clams open fully, 3-6 minutes.
Drain pasta and add to clams, stir well, add chopped parsley, cover for 30 seconds, toss again with a tablespoon of olive oil, and serve.