Easy Linguine with Clams

In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

Melt butter in a large stockpot or Dutch oven over medium high heat. Add garlic and red pepper flakes, and cook, stirring frequently, until fragrant, about 1 minute. Stir in vegetable broth; season with salt and pepper, to taste.

Bring to a boil; reduce heat and simmer until reduced by half, about 1-2 minutes. Stir in clams. Cover, with a tight-fitting lid, and cook until the clams have opened, about 5-8 minutes. Discard any unopened clams.

Stir in pasta and additional vegetable broth, as needed.

Serve immediately, garnished with parsley, if desired.