Bring a large pot of salted water to a boil—I like to salt it generously so the pasta seasons as it cooks. Once boiling, add the fettuccine and cook for 2 minutes less than the package directions to ensure it finishes al dente when combined with the sauce. While the pasta cooks, heat the olive oil in a large skillet over low heat. Add the freshly minced garlic and cook gently for about 8 minutes, stirring occasionally, until it becomes soft and fragrant but not browned—this slow approach coaxes out the garlic's sweetness without bitterness.

Season the softened garlic from Step 1 with salt, black pepper, and the red pepper flakes, stirring to combine. Increase the heat to medium-high and pour in the dry white wine, allowing it to simmer for about 3 minutes to reduce slightly and cook off the raw alcohol taste. Add the chicken broth and clam juice, then simmer for 5 minutes to meld the flavors together. I always use low-sodium broth so I can control the salt level—this is crucial since clams and clam juice already contribute salinity.

Drain the pasta from Step 1 and transfer it to a large pot or directly into the skillet with the sauce from Step 2 if it's large enough. Add the drained and rinsed canned clams and the lemon juice, then toss everything together over medium heat for about 2 minutes, allowing the pasta to finish cooking and absorb the flavors of the broth. Stir in the unsalted butter at the very end to create a silky finish—I find this final touch brings all the flavors into harmony without making the sauce feel heavy.

Divide the linguine with white clam sauce among serving bowls. Top each portion with fresh chopped parsley, a sprinkle of lemon zest for brightness, and a pinch of red pepper flakes for color and heat.