Cook pasta according to package directions. Drain; keep warm.
Meanwhile, for sauce, drain clams, reserving liquid. In a medium saucepan cook onion, garlic, and crushed red pepper in hot oil. Stir in reserved clam liquid and wine. Bring to boiling. Boil gently, uncovered, about 10 minutes or until sauce is reduced to about 1 cup. Stir in clams, tomatoes, and the 2 tablespoons parsley; heat through.
Arrange the pasta on individual plates or a large platter. Spoon the sauce over the pasta. If desired, garnish with parsley sprigs. Makes 4 main-dish servings.