Prep the seafood: Scrub clams under cold water. Discard any that are cracked or stay open when tapped. Pat scallops very dry and season lightly with salt and pepper.

Boil the pasta: Bring a large pot of salted water to a boil. Cook linguine until just shy of al dente. Reserve 1 cup of pasta water and drain.

Start the base: In a wide skillet, warm 3 tablespoons olive oil over medium heat. Add garlic and a pinch of red pepper flakes. Cook 60–90 seconds until fragrant, not browned.

Steam the clams: Add wine and bring to a lively simmer. Add clams, cover, and cook 5–7 minutes, shaking the pan, until most are open. Transfer opened clams to a bowl. Discard any that don’t open.

Build the sauce: Add butter to the skillet and a splash of reserved pasta water. Simmer 1–2 minutes to emulsify. Taste and season with salt and pepper. Zest half the lemon into the pan.

Seize the moment for scallops: In a separate skillet, heat 1 tablespoon olive oil over medium-high until shimmering. Sear scallops 1.5–2 minutes per side until golden and just opaque. Do not overcrowd the pan.

Toss the pasta: Add drained linguine to the clam sauce. Toss over medium heat, adding more pasta water as needed to create a glossy, silky coating.

Finish: Gently fold in clams, most of the parsley, and a squeeze of lemon juice. Top with seared scallops. Drizzle with a little olive oil, crack fresh pepper, and sprinkle remaining parsley.

Serve immediately: The sauce should be brothy but clingy, not soupy. Adjust salt, lemon, or heat to taste.