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Set a large 14-inch saute pan over medium-high heat. Add the olive oil to the pan and once hot, add the onions and saute until lightly caramelized and translucent, about 3 minutes. Add the garlic, remaining ½ teaspoon of salt and crushed red pepper flakes, and saute until fragrant, about 30 seconds. Add the wine and stir to combine well, and cook until the wine has nearly completely evaporated, about 3 minutes. Add the clams to the pan and cover. Continue to cook until the shells open, 5 to 7 minutes.
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In the meantime, add the parsley to the clam sauce. Add the par-cooked pasta to the pan, toss to combine, and bring the sauce to a boil. Drizzle the extra-virgin olive oil over the pasta and toss to combine. Serve while hot.
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