Rinse clams in a bowl of cold water. Remove clams from water, discarding water.
Heat oil and butter in large skillet set over medium-high heat; cook garlic and hot pepper flakes for about 3 minutes. Stir in wine; simmer until reduced to half.
Add clams; cover and cook, shaking pan occasionally, for 6 to 10 minutes or until shells open, discarding any unopened clams. Pour clam juice into reserved pan and bring to simmer.
Cook spaghettini according to package directions; drain well and add to pan; toss until heated through. Transfer to shallow serving platter. Serve immediately.
Tips
Substitute 2 cans (142 g each) whole baby clams for fresh clams if desired. Add a touch of colour by stirring in 2 finely chopped plum tomatoes along with the white wine.