Prep: 1. Cook linguine (with pinch of salt) al dente and set aside. Make: 1. Heat oil over medium heat in large frying pan with matching lid. Add garlic and red pepper flakes, and cook, stirring, for 30 seconds (don't let garlic brown). 2. Add parsley, lemon zest, 1/8 tsp salt, and a pinch of black pepper; cook 30 seconds. 3. Add wine and simmer for 1 minute. 4. Add clams, increase heat to medium-high, and cook, covered, until clams begin to open (3-4 minutes). 5. Stir in butter until incorporated. 6. Add pasta to skillet and toss to coat.
My husband has been ordering this constantly in restaurants for what feels like forever -- but the first time I tried to make it at home was recently. Turns out it's actually easy.