Heat the olive oil over medium heat in a large Dutch oven or a deep sauté pan with a lid (pot must be large enough to fit all of the clams and pasta).
Add the garlic and red pepper flakes and sauté for 2 minutes.
Add the clams, wine, and lemon juice.
Cover and cook, shaking the pot periodically until all the clams are opened, about 10-15 minutes. Discard any clams that have not opened.
Raise the heat up to medium-high heat. Add the hot, drained pasta to the pot. Add the butter and season with salt and pepper. Toss the pasta with the clams until nicely coated with the sauce.
Sprinkle the chopped parsley, toss again and serve.