Fill large pot with water and bring to boil, salt water and add linguine. Cook until pasta is tender, stirring occasionally. Drain pasta and return to pot and toss with olive oil.
If using fresh clams soak and thoroughly rinse to remove all sediment. Leave in colander and set aside.
Coat the bottom of a large heavy bottom pan with olive oil. Add shallots and garlic and cook at med heat for 1 minute. Add white wine, parsley, salt, pepper and crushed red pepper flakes. Stir to combine and then add clams and bring to a simmer. Cover and cook until clams open, about six minutes. Discard any up opened clams.
Add cooked linguine, butter, lemon juice and lemon zest to clams and toss until pasta is coated and the butter is melted. Taste, add salt and pepper if needed. Garnish with fresh parsley and enjoy!
Awesome recipe!