Such a great recipe! It tastes even more incredible the next day…if you can wait!

Cook the linguine in a large pot of salted boiling water until al dente. Reserve 1 cup of pasta water, then drain the pasta.

In a large skillet, heat the olive oil over medium heat. Add the garlic and red pepper flakes, sautéing until the garlic is fragrant but not browned, about 1 minute.

Pour in the white wine and bring to a simmer. Add the clams, cover the skillet, and cook until the clams open, about 5 to 7 minutes. Discard any clams that do not open.

Remove the clams from the skillet and set aside. Add the reserved pasta water to the skillet and bring to a simmer.

Add the cooked linguine to the skillet, tossing to coat in the sauce. Stir in the butter, parsley, and lemon juice. Season with salt and pepper to taste.

Return the clams to the skillet, gently tossing to combine. Serve immediately, garnished with additional parsley if desired.

For a richer sauce, you can add a splash of cream or a handful of grated Parmesan cheese. If fresh clams are unavailable, canned clams can be used, though the flavor may be slightly different. For a gluten-free version, substitute the linguine with your favorite gluten-free pasta. To add a bit of heat, increase the amount of red pepper flakes or add a pinch of cayenne pepper.

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