Prepare Clams: Rinse fresh clams thoroughly under cold water and scrub any grit. If using canned, drain well.

Cook Pasta: In a pot, bring salted water to a boil, add linguine, and cook for 9-11 minutes until al dente. Reserve a cup of pasta water before draining.

Sauté Aromatics: Heat olive oil in a skillet, add garlic and red pepper flakes, sauté for 1-2 minutes until fragrant.

Add Wine and Clams: Pour in white wine, simmer for 2-3 minutes, then add clams and cover. Cook for 5-7 minutes until clams open.

Combine Sauce and Pasta: Stir in parsley, lemon juice, salt, and pepper. Toss in linguine, adding reserved pasta water to adjust consistency.

Serve: Garnish with parsley and lemon zest, drizzle with olive oil, and serve with garlic bread or salad.