Toasted Spaghetti With Clams

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3 tablespoons extra-virgin olive oil

3/4 pound spaghetti, broken into 2-inch lengths

2 garlic cloves, minced

Crushed red pepper

3 cups bottled clam broth

1 cup water

3 dozen littleneck clams, rinsed

1/4 cup minced flat-leaf parsley

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