Set a large pot with salted water to boil for the pasta.
Cook the pasta and reserve a cup of the pasta water for later.
Heat the oil in a large skillet with a cover.
Add the garlic and red pepper flakes and sauté until garlic is translucent.
Add the white wine and simmer a few minutes.
Add the reserved water. Bring to a boil
Add the clams and cover the pan.
Leave the cover on and cook for approximately five minutes. Until the clams have all opened.
If you need a few more minutes, take it. If after that there are any clams that have not opened, discard them.
Add the juice of half of a lemon.
Take off the heat and add the pasta to the pan and very gently toss.
At the last minute, add the parsley, some lemon zest and serve.
Garnish with lemon and grated parmesan cheese.