Spaghetti with White Clam Sauce

Skip the marinara and spice up your spaghetti with this savory clam sauce.
In a 5-to 6-quart saucepan over high heat, bring about 4 liters of water to a boil. Add the spaghetti and cook, stirring occasionally, until lightly cooked, about 10 minutes.Meanwhile, in a 10-12-inch skillet over medium-high heat, stir the garlic in the olive oil frequently until fragrant (don't brown), 1-2 minutes. Add the wine, clam juice, and remaining clam liquid and cook until reduced to about 1 cup, 6 to 8 minutes. Add the clams and stir occasionally until they are hot, 1-2 minutes.Drain the water from the spaghetti. Add to the clam sauce along with the parsley and chili flakes; stir and season with salt to taste. Divide evenly into four wide bowls.