Boil salted water in a large pot and cook the vermicelli until al dente.

While the pasta is cooking, heat the olive oil in a large pan over medium heat. Add the garlic and chili flakes and sauté until tender.

Add the littleneck clams, white wine, tomato sauce and the juice from the can of baby clams.

Cover and cook until the clams open, 8-10 minutes. Remove the lid and add the baby clams, salt and pepper. Cook for 2-3 minutes.

Arrange the littleneck clams in four dinner bowls.

Add the drained vermicelli to the pan. Toss to coat. Add parsley and cook for one more minute.

Add pasta evenly to each bowl. Pour the sauce over the pasta. Serve.