Step 1

Bring a large pot of heavily salted water to a boil over medium-high heat. Meanwhile, prepare the sauce.

Step 2

Thinly slice 5 garlic cloves (about 2 tablespoons) and finely chop 1 medium or 2 small shallots (about 1/4 cup), and place both in the same small bowl. Halve 1 medium lemon; reserve one half and cut the remaining half into wedges for garnish. Pick the leaves from 1/4 medium bunch fresh parsley until you have 1/4 cup, then coarsely chop the leaves (chop more for garnish if desired).

Step 3

Heat 2 tablespoons of the olive oil in a 12-inch frying pan over medium-low heat until shimmering. Add the garlic and shallot and cook until fragrant and translucent, about 2 minutes. Add 1/2 to 1 teaspoon red pepper flakes and cook for 1 minute more.

Step 4

Increase the heat to medium-high. Add 1 cup dry white wine and cook until the liquid is reduced by half and it smells sweet and fragrant, about 3 minutes. Meanwhile, open 2 (10-ounce) or 3 (6.5-ounce) cans chopped clams but do not drain.

Step 5

Using the lid of the can as a strainer or pouring through a strainer, pour the clam juice from the cans into the pan. Reserve the clams for later. Bring the liquid to a simmer. Drizzle in the remaining 1/4 cup olive oil and stir with a wooden spoon to incorporate the oil into the broth fully. Bring to a strong simmer but not to a boil, adjusting the heat as needed. Reduce the heat to maintain a bare simmer while you cook the pasta.

Step 6

Add 8 ounces dried linguine pasta to the boiling water and cook for 2 minutes less than package directions for al dente, about 7 minutes.

Step 7

Using tongs, transfer the linguine directly into the pan of clam broth (it will look quite soupy). Add 1/2 teaspoon kosher salt and the 1/4 teaspoon black pepper. Cook over medium-high heat, tossing the pasta often, for 4 minutes. If the pan is dry, add the pasta water a tablespoon at a time as needed. Add the reserved clams and gently toss until fully combined and the clams are just warmed through (do not overcook), about 2 minutes more.

Step 8

Remove the pan from the heat. Squeeze the juice from the 1/2 lemon over the pasta. Add 2 tablespoons unsalted butter and the parsley. Stir and toss vigorously until the butter is melted and the parsley is evenly distributed. Serve with more chopped parsley, grated Pecorino Romano cheese, and the lemon wedges.