Warm the garlic and the red pepper in the olive oil in a large saucepan over medium heat, until the garlic is golden brown;

Add the clams with the shells and the wine. Cover and simmer over medium heat until all the clams open;

Separate the vongole and the clam juice and reserve;

While the vongole are simmering, bring a large pot of salted water over high heat until boiling. Add the pasta and cook, stirring frequently, until al dente;

Drain the pasta and transfer to a large saucepan;

Add the clam sauce and parsley and toss well, then add the vongole (with and without the shell);

Serve immediately.