Cook the Linguine

1. Boil Water: Bring a large pot of salted water to a boil over high heat.
2. Cook Linguine: Add the linguine and cook according to package instructions until al dente (about 9-11 minutes).
3. Drain and Set Aside: Reserve 1/2 cup of pasta water, then drain the pasta and set it aside.

Prepare the Clam Sauce

1. Sauté Garlic: In a large skillet, heat olive oil over medium heat. Add the minced garlic and red pepper flakes (if using), cooking until fragrant (about 1 minute).
2. Add Wine and Broth: Pour in the white wine and broth, stirring to combine. Bring to a simmer and cook for 3-4 minutes.
3. Add Clams: Add the clams to the skillet, cover, and cook for 5-7 minutes, or until the clams have opened. Discard any clams that remain closed.
4. Finish the Sauce: Stir in the lemon juice and season with salt and black pepper to taste.

Combine Pasta and Sauce

1. Toss with Pasta: Add the drained linguine to the skillet with the clams and sauce. Toss to combine, adding reserved pasta water if needed to help coat the pasta.
2. Garnish and Serve: Sprinkle with fresh parsley and serve with lemon wedges and optional grated Parmesan.