Fill a large pot with water, add a generous amount of kosher salt, and bring it to a rolling boil over high heat. Add linguine and cook according to package instructions until al dente, about 8-10 minutes. Reserve a cup of pasta water and drain the linguine, setting it aside.

In a large skillet, melt unsalted butter over medium heat until bubbly. Add minced garlic and sauté for approximately 1 minute until fragrant.

Add the scrubbed littleneck clams to the skillet, pour in a cup of dry white wine and the juice of half a lemon. Cover and increase the heat to medium-high, allowing the clams to steam for 5-7 minutes until they open.

Reduce the heat to medium and add the cooked linguine to the skillet. Toss gently to coat the pasta with the sauce and clams. Add reserved pasta water as needed.

Remove from heat and finish the dish with parsley, crushed red pepper flakes, and black pepper. Serve immediately with lemon wedges.