Bring a large pot of salted water to a boil. Add the linguine and cook until it is just shy of al dente, according to package instructions (usually 7-9 minutes). Reserve 1/4 cup of pasta water, then drain the pasta and set aside.

While the pasta is cooking, clean the clams under cold running water, scrubbing the shells to remove any debris. Discard any that are cracked or remain open when tapped.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and red pepper flakes, cooking for about 1 minute until the garlic is fragrant but not browned.

Add the cleaned clams to the skillet. Pour in the dry white wine and cover with a lid. Allow the clams to steam for 5-7 minutes, shaking the pan occasionally, until the clams have opened. Discard any clams that remain closed.

Remove the clams from the skillet and set aside. Add the reserved pasta water into the skillet and bring to a simmer, allowing the sauce to reduce slightly.

Add the cooked linguine to the skillet, tossing it in the reduced sauce to coat. Add the clams back into the pan along with the fresh parsley, tossed to combine. Adjust seasoning with salt and black pepper to taste.

Finish with a squeeze of fresh lemon juice over the pasta. Plate the linguine alle vongole, garnishing with additional parsley if desired, and serve immediately.