Fill a large pot with water and add enough salt so the water tastes like seawater, and bring to a boil. Add the pasta and cook according to the directions on the package until 2 minutes shy of al dente.
Meanwhile, heat the olive oil over medium heat in a large sauté pan until shimmering. Add the garlic and cook, stirring, until golden, about 1 minute.
Add the littlenecks and white wine and shake to combine. Cover and cook until the clams open, 4–5 minutes. Remove the lid and discard any that haven’t opened.
Add the butter, parsley, kelp and red pepper flakes and shake the pan to combine.
Drain the pasta and add it to the pan with the clams. Cook, tossing to combine, until the pasta is al dente and absorbs some of the clam juices.
Season to taste with salt and black pepper and serve immediately with slices of bread on the side to sop up the juices in the bowl.
Note: Look for sugar kelp from local growers; otherwise try Atlantic Sea Farms brand kelp from Maine, which can be found in area markets.
Tea towel in photo is designed by local designer Leah Ammerman and sold at Stock Culinary Goods.