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Begin by gently sautéing the garlic and crushed red pepper in a pan with olive oil.
Pour in the white wine and let it cook until the alcohol evaporates, which is signaled by a reduction in bubbling and a sweet scent.
Add the clams to the pan and cover to steam them for about six minutes.
Incorporate the fish sauce to enhance the flavor.
Toss in the cooked linguini, along with the parsley and lemon juice, mixing everything together.
Serve the dish warm.