Bring a pot of water to a boil, add salt, and cook the spaghetti.

In a large skillet, heat the olive oil with the garlic, then remove the garlic.

Add the frozen clams, cover, and cook until they open.

Add the chopped tomatoes, then the white wine. Increase the heat to let the wine evaporate. Add salt, black pepper, and crushed red pepper.

Cook for a few more minutes.

Drain the pasta while still al dente and toss it in the skillet with the clam sauce.