Rinse fresh clams under cold water to remove any sand or grit, discarding any that are cracked or open. Set aside.

In a large pot, bring salted water to a boil. Add the linguine and cook until al dente, about 8-10 minutes. Reserve a cup of pasta water before draining.

In a large skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes, sautéing until garlic is fragrant and golden, about 1-2 minutes.

Pour in white wine and bring to a simmer. After 2 minutes, add the clams and cover. Cook for 5-7 minutes or until clams have opened.

Stir in chopped parsley, lemon juice, salt, and pepper. Add reserved pasta water if sauce is too thick.

Add linguine to skillet and toss everything together over low heat for 1-2 minutes. Serve immediately, garnished with extra parsley.