Linguine with White Clam Sauce

Bring a large pot of salted water to a boil; add the pasta and cook, stirring frequently, until al dente. Drain in a colander.Meanwhile, heat extra-virgin olive oil in a large saucepan over medium-high heat. Add the garlic and crushed red pepper and stir until fragrant and golden, 1-2 minutes. Add the small clams, wine and juice. Cover and cook, stirring occasionally, until the clams are uncovered, 6-8 minutes. (Open each clam with tongs, and discard the ones that don't open.) Transfer the exposed clams to each of the 4 shallow bowls.Add the linguine to the clamming liquid and mix well. Transfer the pasta to each bowl on top of the clams. Before serving, sprinkle with chopped fresh parsley.