Cook the linguine according to package instructions until just shy of al dente. Drain and set aside.

As the pasta cooks, in a large skillet, heat the olive oil over medium heat. Add the sliced garlic and crushed red pepper flakes (along with a pinch of salt), sautéing until the garlic becomes fragrant, 2-3 minutes. Pour in the white wine and bring to a simmer. Add the cleaned clams, cover the skillet, and steam until the clams open, about 5-7 minutes. Season again with a pinch of salt. Discard any unopened clams.

Toss the cooked linguine into the skillet, ensuring the pasta is coated in the flavorful sauce. Serve hot, garnished with fresh parsley.