Scrub the clams under cold running water and discard any that do not close when tapped.

Bring a large pot of salted water to a rolling boil, then cook the linguine according to package instructions until al dente.

Heat olive oil in a large skillet over medium heat, then sauté garlic and red pepper flakes until fragrant.

Add white wine to the skillet, deglazing and then adding the clams. Cook until clams open.

Combine the drained linguine with the clam sauce, adding reserved pasta water for desired sauce consistency.

Stir in parsley and lemon juice, season with salt and pepper, and serve immediately.