Cook the linguine according to package instructions in a large pot of salted boiling water until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes (if using) and sauté for about 1 minute, until fragrant but not browned.

Pour in the white wine and bring to a simmer. Allow it to cook for about 3-4 minutes to reduce slightly.

Add the clams to the skillet, cover, and cook for 5-7 minutes, or until the clams have opened. Discard any clams that do not open.

Stir in the cooked linguine, reserved pasta water, chopped parsley, lemon juice, salt, and pepper. Toss everything together until well combined and heated through.

Serve immediately, topped with grated Parmesan cheese if desired.