Place all the clams in a bowl and fill it with with cold salted water. Let the clams sit for 30 minutes to an hour. During this time, they will spit out the sand from inside their shells.

Place your clams in a colander in the sink and run them under cold water. Rinse them to get rid of any debris on their outer shells. Set them aside.

In a large saucepan or skillet heat the olive oil and sauté the garlic on a low fire for about 2 minutes. Add the wine and the salt and increase the heat so that the wine boils and reduce by half, about 2 to 3 min. Add the red pepper flakes. Remove from the heat.

Bring a large pot of salted water to boil. Cook pasta according to the package instructions until just al dente.

While the pasta cooks, add the clams to the garlic-wine-olive oil mix, cover the skillet and cook on high fire. Shake the pot a couple of times until the clams open, around 5 to 7 minutes.

Remove from the heat. Discard any unopened clams. Mix the butter and flour together and add it to the clam sauce. Shake the pot until the butter melts.

Reserve some of the cooking water and then drain the pasta in a colander.

Using a kitchen tongs place the pasta on top of the clam sauce and mix gently. Add a splash of the reserved pasta cooking water if necessary, to loosen up the sauce. Sprinkle with parsley and serve immediately!

Buon appetito!