Bring 6 quarts of water to a boil in a large pot, and add 2 tablespoons of salt.
Ina 12-inch sauté pan, heat the olive oil over medium-high heat. Add the garlic and cook until light golden brown, about a minute. Add the wine, raise the heat, and bring to a boil, then add the mussels. Cook, stirring and tossing, until all of the mussels have opened, about 4 minutes.
Meanwhile, drop the pasta into the boiling water and cook until al dente; drain well.
Add the pasta to the pan with the mussels and cover over high heat for 1 minute. Add the parsley and season with salt and pepper to taste. Sprinkle with red pepper flakes and serve immediately.