Scrub and rinse clams thoroughly. Set aside.

Boil large pot of salted water, and cook linguine per package instructions.

While pasta cooks, add olive oil to a large skillet on low heat. Add garlic and chili flakes, sauté 3-4 minutes - do not burn the garlic. Add clams and turn heat to high. Add wine. When alcohol evaporates, add chopped clams (with their juice) and chicken stock. Cover pan and let clams steam, 3-4 minutes (or until clams open).

Remove open clams and set aside. Strain cooked pasta and add to remaining liquid in sauté pan. Add butter and cook for additional 2-3 minutes until pasta is coated and liquid has slightly reduced and thickened.

Plate pasta and add clams. Top with fresh chopped parsley, a drizzle of olive oil and fresh pepper.