Step 1

In a large skillet over medium heat, drizzle olive oil and add butter, chopped garlic and red pepper flakes. Saute until garlic is lightly golden, about 2 minutes.

Step 2

Next pour in the wine wine and canned clams with their juices and reduce for about a minute.

Step 3

Add in the chopped tomatoes and toss everything together. Then add the cleaned fresh clams, lemon zest and juice and toss everything together again. Cover with a lid and cook until the clams have opened up, about 3-5 minutes. Discard any clams that have not opened.

Step 4

Once done, turn off the heat and garnish with chopped parsley and season with salt and pepper. Toss with cooked linguini and pour in 1/2 cup of reserved pasta water. Toss everything together and taste for seasoning.

Step 5

Serve immediately.