Bring a large pot of salted water to a boil. As soon as the water comes to a boil, add the linguine pasta and cook accordingly until al dente. I mention now that you want to save a ¼ cup of pasta water before you drain it to add to the sauce.While the water is coming to a boil prep the other ingredients and start the sauce.
Heat up a large frying pan over medium heat and when hot, add 2 tablespoons olive oil and two tablespoons butter. When hot, add the garlic.
Cook for about 1 minute and then add the hot pepper flakes and cook for another minute. Don't let the garlic burn.
Add the clam juice and bring it to a boil.
Lower the heat, add the minced clams with liquids and simmer for 3 to 4 minutes.
Add the Little Neck clams to the pan, cover and cook until all the clams open up. This takes about 5 minutes. If any of the clams don't open, pick them out with tongs and toss them.Alternative - we sometimes steam the clams in another pot while the clam sauce is cooking and add them to the dish at the end.
Add the chopped parsley and a couple of tablespoons of pasta water. Stir to combine.The reason for adding the pasta water is because it has starch in it from the pasta. This will help the sauce stick to the pasta. If the sauce is too thick, you can use the pasta water to thin it out a bit.
Drain the pasta, add it to a big bowl.
Add the remaining two tablespoons of olive oil to the pasta.
Add the sauce, stir to combine, taste and adjust seasoning with salt and pepper.