Heat 3 tablespoons olive oil in a medium skillet over medium heat. Add the breadcrumbs, 1/2 tsp of garlic, and a pinch of salt and pepper. Toast the breadcrumbs, stirring occasionally, until lightly golden, 3 to 4 minutes. Set aside.
Fill a large pot with water. Bring to a boil over medium-high heat and season generously with salt. Add the pasta and cook to al dente, 6 to 8 minutes.
Meanwhile, in a large sauté pan or skillet, add the remaining 3 tablespoons olive oil along with the garlic and red pepper flakes. Turn the heat on low and let cook until fragrant. Stir in the wine and cook another 1 to 2 minutes.
Add the clams, then turn up the heat to medium and bring to a simmer. Season with salt and pepper.
Use tongs to take the pasta out of the water directly into the pan (this works best when the pasta is a couple minutes away from being done; you want it really al dente so it finishes cooking in the sauce). Use tongs to toss. If dry, add a little pasta water. Toss until coated in the sauce and the pasta is tender.
Serve with the toasted breadcrumbs sprinkled on top.