Boil a large pot of salted water. Cook the linguine according to package instructions until al dente.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 4 cloves of minced garlic and sauté until fragrant, about 1 minute.

If desired, add 1/2 teaspoon of red pepper flakes for heat.

Pour in 1 cup of white wine and let it simmer for a few minutes.

Add 2 pounds of fresh clams to the skillet and cover. Cook for about 5-7 minutes until the clams open.

Discard any clams that do not open. Drain the linguine and add it to the skillet.

Toss everything together, allowing the pasta to absorb the sauce.

Sprinkle with 1/4 cup of chopped fresh parsley, salt, and pepper to taste. Serve with lemon wedges.