Rinse fresh clams under cold running water, scrubbing shells to remove sand. If using canned clams, drain well.

In a large pot, bring salted water to a boil. Add linguine and cook according to package instructions until al dente, about 9 to 11 minutes. Reserve 1 cup pasta water, then drain.

In a large skillet, heat olive oil over medium heat. Add chopped garlic and red pepper flakes, sauté for 1 to 2 minutes until garlic is fragrant.

Pour in white wine and increase heat. Simmer for 2 to 3 minutes to reduce wine.

Add clams to the skillet and cover. Cook for 5 to 7 minutes until shells open.

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

Toss cooked linguine into the skillet, mixing until well-coated. Serve immediately with garnish.