Drain the clams, reserving 1/2 cup of their juice.

Set the clams and juice aside separately.

Heat olive oil in a large skillet over medium-low heat.

Add minced garlic to the skillet and cook until softened and fragrant, about 3 minutes, being careful not to brown it.

Stir in red pepper flakes and cook for another 30 seconds.

Pour in the reserved clam juice and chopped tomatoes.

Increase the heat to bring the sauce to a boil.

Once boiling, reduce the heat to low, cover the skillet, and simmer gently for 15 minutes.

While the sauce simmers, bring a large pot of salted water to a boil.

Add spaghetti to the boiling water and cook until al dente.

During the last 5 minutes of the pasta's cooking time, add the clams, chopped basil, and parsley to the simmering sauce.

Stir the sauce to combine the ingredients and season with salt and pepper to taste.

Drain the cooked spaghetti and add it directly to the skillet with the clam sauce.

Toss the pasta and sauce thoroughly to ensure even coating.

Divide the spaghetti with red clam sauce among warmed serving bowls.

Serve immediately.