Place the vongole in a bowl and cover with cold water. Add a handful of salt and mix gently. Let them sit for 20–30 minutes so they release any sand, then drain and rinse.

Bring a large pot of salted water to a boil and cook the linguine until just shy of al dente.

Meanwhile, heat olive oil in a large sauté pan over medium heat. Add the whole garlic cloves and parsley stems and allow them to gently perfume the oil.

Add the clams to the pan and pour in the white wine. Cover immediately and allow them to steam until they open, about 3–5 minutes.

Discard the garlic and parsley stems.

Taste the sauce before seasoning and adjust with salt, pepper, and optional red pepper flakes.

Transfer the pasta directly to the pan with the clams and add a ladle of pasta water.

Toss everything together until the pasta is coated and the sauce emulsifies.

Finish with fresh chopped parsley and a drizzle of good olive oil before serving.

Serve immediately.