Boil salted water in a large pot, add linguine, and cook until al dente (3-4 minutes). Reserve 1/2 cup pasta water before draining.

In a large skillet over medium heat, heat olive oil. Add garlic and sauté until fragrant (about 1 minute).

Add clams and white wine to the skillet. Cover and steam until clams open (5-7 minutes). Discard any unopened clams.

Stir in lemon juice, parsley, salt, and pepper. If too dry, add reserved pasta water until desired consistency is reached.

Gently toss drained linguine into the clam mixture until well-coated.

Plate the dish and garnish with extra parsley or lemon zest.