Heat the olive oil, butter, garlic and crushed red pepper in a large skillet, over medium heat, stirring occasionally until the garlic is fragrant, about 2 minutes. Add the wine, clam broth and the cleaned clams and simmer, stirring occasionally for 8-10 minutes. The clams will open, however if they don’t, toss them. Add the cooked pasta to the skillet. Stir until reheated. If the sauce is too thick you can add some of the reserved pasta water. Serve the dish with the chopped parsley and a squeeze of lemon juice. Add salt and black pepper as needed.