Step 1

Bring a large pot of lightly salted water to a boil over high heat. Add the linguine and cook until 2 minutes before al dente, about 8 minutes or according to the package instructions. Reserve 1 1/2 cups of the pasta water, then drain the pasta.

Step 2

Return the pot to the stove over medium heat, add the olive oil, and heat until shimmering. Add the garlic and red pepper flakes and sauté until fragrant but not browned, about 1 minute. Add the wine and clams and increase the heat to high. Cover and cook, shaking the pan occasionally by its handle, until the clams have opened, 3 to 6 minutes. As the clams open, use tongs to transfer them to a bowl.

Step 3

When all the clams have opened, add 1 cup of the reserved pasta water to the pot and bring to a boil. Add the pasta and cook, tossing constantly and adding more pasta water as needed, until the pasta is al dente and has absorbed some of the sauce, and the sauce has thickened and coats the pasta, about 2 minutes.

Step 4

Remove from the heat and add the clams and any accumulated juices. Add the butter and parsley and toss until the butter is melted. Transfer the pasta to 6 bowls, dividing the clams evenly among each. Serve immediately.