If using fresh clams, wash the clams in cold water to remove any sand, remove any broken shells, then cook the clams until they've opened. Let them cool, then remove the meat from the shells.
Saute the garlic in olive oil with the optional pepper flakes until the garlic starts to soften. Add the wine and broth and reduce by half. Season to taste.
Toss the clams, linguini and parsley in the sauce, plate and serve.