Add the olive oil and 1 tablespoon of the butter to a large skillet over medium heat. Add the garlic and red pepper flakes and cook until garlic is fragrant and starting to turn golden at the edges; about 1 minute. Add the wine and bring to a low boil. Add the fresh clams, cover with a lid, and cook until the clams have opened; about 5 minutes. With tongs, remove the opened clams to a bowl and discard any that did not open. Add the canned clams along with their juices to the skillet.
Meanwhile, bring a large pot of salted water to a boil. Cook the pasta to 2 minutes less than package directions for al dente. Reserve 1 cup of the pasta water and drain.
Add the pasta to the skillet along with the remaining tablespoon of butter and half of the parsley and toss to coat. Let the pasta finish cooking in the sauce, adding splashes of pasta water as needed to loosen the sauce. Add the reserved clams back to the skillet. Season with salt and pepper to taste.
Divide between bowls, garnish with the remaining fresh parsley, and serve with lemon wedges (optional).
This dish is ideally enjoyed with a chilled glass of white wine and hopefully not on death row. Enjoy!