Bring a large pot of salted water to boil.

Cook Linguine according to package directions. Set your timer for 2 minutes less than the recommended time (so you can make sure that you are cooking the pasta al dente).

Heat 3 tbsp of olive oil in a sauté pan on medium heat.

Add the minced garlic and the red chili pepper flakes.

Cook for 30 seconds to a minute, until the garlic is almost browned.

Add the white wine to the pan.

Open the cans of clams and squeeze out the clam juice into the pan.

Turn the burner to high and let the sauce boil, until it reduces.

You can always add more wine or pasta water if it gets a little too much reduced.

While the pasta is finishing its cooking, the sauce should be reduced by about two-thirds.

Add the chopped clams, and return to a simmer.

Stir in the minced parsley and the lemon zest.

When the pasta is done to the point of al dente, add the cooked pasta into the sauté pan with the Clam sauce.

Finish cooking the pasta in the clam sauce. It’s ok if a little water gets into the sauce as you transfer the pasta to the sauce pan. (This is a trick I learned from Lidia Bastianich- cook the pasta until it is al dente and then add to your sauce in the pan, to finish cooking).

Transfer to a serving bowl

Add freshly ground black pepper to taste.

Serve with a little more fresh parsley sprinkled over the top.