Bring a large pot of salted water to a boil. Add the linguine and cook until al dente, according to package instructions.

While the linguine cooks, heat the olive oil in a large skillet over medium heat.

Add the garlic and red pepper flakes to the skillet and sauté until the garlic is fragrant, about 1 minute.

Add the clams to the skillet and pour in the white wine. Cover the skillet and simmer until the clams open, about 5-7 minutes.

Remove any unopened clams and discard them. Stir in the butter and parsley and season with salt and black pepper to taste.

When the linguine is done, reserve 1 cup of the pasta cooking water, then drain the linguine and return it to the pot.

Add the clam mixture to the pot with the linguine and toss to coat the noodles evenly.

If the sauce seems too dry, add a little bit of the reserved pasta cooking water to moisten it.

Serve hot, garnished with additional chopped parsley, if desired.