In the same skillet used for the clams, over medium-high heat, brown the remaining garlic cloves and the red pepper flakes in the remaining oil. Add 1 cup (250 ml) of the clam broth (which should be the entire amount you have) and the reserved pasta cooking water. Bring to a boil. Add the pasta, parsley and shelled clams. Cook for 2 minutes while stirring. Adjust the seasoning.