Bring a large pot of salted water to a boil.

Add the linguine and cook according to package instructions until al dente, about 8-10 minutes.

While the pasta cooks, heat the olive oil in a large skillet over medium heat.

Add minced garlic and red pepper flakes to the skillet, sauté for about a minute until fragrant.

Add the white wine and bring it to a simmer.

Stir in the cleaned clams, cover, and cook for about 5-7 minutes until the clams open, discarding any that remain closed.

Drain the linguine and add it to the skillet with the clams, tossing everything together.

Remove from heat, stir in fresh parsley, and season with salt and pepper.

Squeeze lemon juice over the top before serving.