In a large skillet over medium heat, drizzle olive oil and add butter, chopped garlic and red pepper flakes. Saute until garlic is lightly golden, about 2 minutes.
Next pour in the wine wine and canned clams with their juices and reduce for about a minute.
Add in the chopped tomatoes and toss everything together. Then add the cleaned fresh clams, lemon zest and juice and toss everything together again. Cover with a lid and cook until the clams have opened up, about 3-5 minutes. Discard any clams that have not opened.
Once done, turn off the heat and garnish with chopped parsley and season with salt and pepper. Toss with cooked linguini and pour in 1/2 cup of reserved pasta water. Toss everything together and taste for seasoning.