Begin by scrubbing 1 pound of fresh clams under cold running water to remove any grit and sand.

Fill a large pot with water, add a generous amount of salt, and bring it to a boil over high heat. Add 12 ounces of linguine and cook until al dente, about 8-10 minutes.

In a large skillet, heat 3 tablespoons of extra virgin olive oil over medium heat. Add 4 minced garlic cloves and 1 teaspoon of red pepper flakes, sautéing until fragrant but not browned.

Pour in 1 cup of white wine and bring to a simmer. Add the prepared clams, cover, and steam for about 5-7 minutes or until they open.

Add the drained linguine to the skillet, tossing gently with tongs, adding reserved pasta water as needed for sauce consistency.

Remove from heat, stir in ¼ cup of chopped fresh parsley and the juice of half a lemon. Season with salt and pepper and serve immediately.