1. Cook pasta according to package directions, omitting salt and fat.
2. While pasta cooks, heat oil in a large nonstick skillet over medium-high heat. Add garlic and crushed red pepper, and sauté 1 minute.
3. Drain clams, reserving juice. Add reserved juice, wine, and broth to pan. Bring to a boil; reduce heat to medium-high, and cook 5 minutes. Stir in clams; cook 1 minute. Stir in parsley. Toss with hot pasta.