Linguine con le Vongole | La Cucina Grandinetti

Ingredients

• Kosher salt
• 16 ounces linguine
• 3 tablespoons olive oil
• 2 tablespoons butter
• 1 garlic clove, thinly sliced
• 1/4 teaspoon red-pepper flakes
• 1/2 cup dry white wine
• 1/2 cup clam juice
• 48 littleneck or manilla clams, rinsed and scrubbed
• Juice from one lemon
• 1/4 cup fresh parsley, coarsely chopped