This is a great weeknight or last minute dinner because you can always have the ingredients on hand. My husband loves this dish! You can make this healthier by eliminating the butter and/or using whole grain pasta.
Bring water to a boil. Add bouillon cubes and let dissolve. Add pasta and cook according to instructions until al dente (firm in the center). Just before draining pasta, reserve one cup of pasta water. Drain pasta and set aside.
In a large skillet, melt butter in olive oil over medium heat. When butter is melted, add red pepper flakes and garlic. Cook and stir for approximately one minute. Do not let garlic burn.
Add clams with juice, white wine, parsley, basil, salt and pepper. Continue to cook and stir until boiling.
Remove skillet from heat and add pasta. Toss to coat. If more liquid is needed, add reserved water a little at a time. Add lemon juice and toss
Fill bowls and top with parmesan cheese. Serve immediately.