Preheat Oven to 350 degrees F (175 degrees C).
Soak Fresh Clams (15) in cold water for 20 minutes, shaking the bowl every few minutes. When in freshwater, the clams will push the salt water and sand out of their shells. Drain the water once the time has passed.
Cut Country White Bread (4 ounce) into ½-inch pieces. Pulse the bread cubes and Garlic (3 clove) in a food processor until a fine crumb forms.
Spread breadcrumb mixture to a baking sheet, drizzle with olive oil and then bake until crisp, 15-20 minutes.
Thinly Slice the remaining Garlic (9 clove). Remove stems from Italian Flat-Leaf Parsley (1/2 bunch) then finely chop the leaves.
Add Extra-Virgin Olive Oil (1/2 cup) to a wide frying pan on medium-low heat. Add the sliced garlic until it is golden brown and fragrant, cook for 3-5 minutes.
In a large pot, bring water to a boil. Lightly salt the water with Kosher Salt (2 tablespoon) and cook Spaghetti (8 ounce) 2-3 minutes less than the package instructions. The pasta will finish cooking in the pan with the clams.
Add Crushed Red Pepper Flakes (1/2 teaspoon) to the pan. Stir and continue to cook for another 30 seconds. Reduce heat to medium-low and add Dry Vermouth (1/2 cup), cook until it reaches a light simmer.
Add the live clams to the pan and cover. Cook until clams open up fully, about 10 minutes. Remove any that didn't open and discard.
Add the cooked Pasta, chopped Parsley, and Lemon Juice (1 tablespoon) and stir to combine. Season with Salt and Pepper (to taste) to taste. Sprinkle about half of the bread crumbs over pasta and toss to combine.
Serve immediately, with additional parsley and more breadcrumbs if desired.