- In a large skillet over high heat, brown 1 garlic clove in 1 tbsp (15 ml) of the oil. Add the clams and bay leaves. Mix well. Pour in the wine. Cover and simmer for 3 to 5 minutes or until the clams have opened. Remove the clams from the broth (discard any that have not opened).
- In a sieve lined with a coffee filter or a double layer of cheesecloth set over a bowl, strain the clam broth to catch as much of the sand that may have accumulated at the bottom of the skillet. Set the broth aside.
- Shell half of the clams and set aside in a large bowl with the unshelled clams. Keep warm.
- Meanwhile, in a large pot of salted boiling water, cook the pasta until very al dente. Reserve 1 cup (250 ml) of the pasta cooking water. Drain and lightly oil.
- 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.
- Transfer to a large serving dish and garnish with the unshelled clams.