Cook the pasta: Boil the linguini in salted water until just shy of tender, then reserve 1/2 cup of the pasta water and drain.

Start the broth: Warm the olive oil in a wide pot over medium heat, add the garlic and red-pepper flakes if using, and cook until fragrant but not brown.

Steam the clams: Pour in the wine, bring it to a simmer, add the clams, cover, and cook until the shells open, 5 to 7 minutes.

Remove any duds: Discard any clams that stay closed and transfer a few opened clams to a bowl if the pot feels crowded.

Finish the pasta: Add the linguini, parsley, and a splash of pasta water to the clam broth and toss until the noodles are coated.

Serve the bowls: Return any reserved clams to the pot, divide the pasta between bowls, and spoon over the broth.