Rinse fresh clams thoroughly under cold running water to remove any sand and grit, setting them aside in a bowl. If using frozen or canned clams, simply drain them and keep ready to add to your Quick Linguine with Clam Sauce later.

Fill a large pot with water and bring it to a rapid boil over high heat. Add a generous amount of salt before adding the linguine. Cook according to the package directions (about 9-11 minutes) until al dente, ensuring it retains a slight bite. Reserve 1 cup of the starchy pasta water before draining the linguine.

In a large skillet, heat 3 tablespoons of olive oil over medium heat until shimmering. Add minced garlic and a pinch of red pepper flakes, stirring frequently until the garlic is fragrant but not browned (1-2 minutes).

Pour in 1/2 cup of dry white wine, increasing the heat slightly to bring it to a gentle simmer for about 2-3 minutes. Add the prepared clams, covering the skillet with a lid. Cook for 5-7 minutes until the clams have opened up, discarding any that remain closed.

Once the clams are cooked, remove the lid and stir in freshly chopped parsley, a squeeze of lemon juice, salt, and pepper to taste. Add the drained linguine to the skillet, tossing everything together until the pasta is well coated with the clam sauce. Gradually incorporate reserved pasta water to achieve your desired sauce consistency.

Taste your Quick Linguine with Clam Sauce to adjust the seasoning, then serve it immediately, garnished with additional parsley and a touch of lemon zest for a bright finish.