Boil a salted pot of water and cook the linguine until al dente. Reserve a splash of pasta water, then drain. Yes, you’ll thank yourself later.
Meanwhile, heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes. Sizzle for about 1 minute until fragrant, not burnt granola level.
Add the clam juice (and wine or substitute). Bring to a gentle simmer and reduce for 2–3 minutes. This concentrates the briny magic without turning it into a splashy mess.
Stir in lemon zest and juice, then whisk in butter. Let it melt into the sauce until glossy and luscious.
Add the clams and cook just until they open, about 2–4 minutes. Discard any that don’t open. This isn’t a seafood horror show, so we trash the bad clams fast.
Throw the drained linguine into the pan with the sauce. Toss to coat, adding a splash of reserved pasta water if the sauce needs a little looseness.
Season with salt and pepper to taste. Garnish with chopped parsley and an extra squeeze of lemon if you’re feeling fancy.
