Cook the Pasta: Bring a large pot of salted water to a boil. Add the linguine or spaghetti and cook according to the package instructions until al dente. Drain and set aside.

Cook the Sausage: In a large skillet, heat the olive oil over medium heat. Add the sausage, breaking it up with a spoon, and cook until browned and cooked through, about 5-7 minutes. Remove the sausage from the skillet and set aside.

Sauté the Garlic: In the same skillet, add the minced garlic and red pepper flakes. Cook for about 1 minute until fragrant.

Add the Clams: Add the clams to the skillet and pour in the white wine and chicken broth. Cover the skillet and cook for 5-7 minutes, or until the clams open. Discard any clams that do not open.

Combine and Simmer: Return the cooked sausage to the skillet with the clams. Add the lemon zest and juice, and season with salt and pepper. Let simmer for a few minutes to allow the flavors to meld.

Toss with Pasta: Add the cooked pasta to the skillet and toss to combine, ensuring the pasta is well coated with the sauce.

Serve and Garnish: Serve the pasta in bowls, garnished with fresh parsley and an extra squeeze of lemon juice if desired.