Spaghetti With Manila Clams & Herbed Lemon Butter

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4 tablespoons unsalted butter, cubed and at room temperature

2 tablespoons finely chopped tarragon

2 tablespoons finely chopped parsley

2 tablespoons lemon juice + more to taste

1 teaspoon kosher salt + more to taste

Freshly ground pepper

1 pound spaghetti

2 tablespoons olive oil

6 garlic cloves, peeled and thinly sliced

3/4 cup dry white wine

3/4 cup fish stock or clam juice

3 pounds Manila clams, scrubbed

1/2 tablespoon chile flakes

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