Bring a large pot of salted water to a rolling boil. Add linguine and cook until al dente, about 8-10 minutes; stir occasionally to prevent sticking. Once cooked, reserve about 1 cup of pasta water, then drain the linguine and set it aside.

In a large skillet or sauté pan, melt 4 tablespoons of unsalted butter over medium heat. Once melted, add 4 cloves of finely chopped garlic and sauté for 1-2 minutes until fragrant.

To the skillet, add 2 dozen cleaned littleneck clams and ½ cup of dry white wine. Stir gently to combine, then cover the skillet. Cook for 5-7 minutes until the clams have opened up.

Once the clams are open, carefully add the drained linguine to the skillet along with 2 tablespoons of chopped fresh parsley, a pinch of crushed red pepper flakes, and the juice of one lemon. Toss everything together well.

Immediately plate your Linguine with Clams while hot, seasoning generously with freshly ground black pepper. Serve with lemon wedges on the side.