Begin by separating the clams from their reserved juice. Set aside 1 cup of clam juice for the preparation. Organize and measure all ingredients in advance for a seamless cooking process. Position a measuring cup in the colander used to drain the pasta as a reminder to save the pasta water.

Bring a large pot of water to a boil and generously season with salt. Add the linguine and cook until it is one minute shy of al dente. Reserve ½ cup of the pasta water and drain the linguine.

Heat olive oil in a large skillet over medium-high heat. Sauté the pancetta until it is crisp and golden, approximately 3–4 minutes. Transfer the pancetta, along with any rendered drippings, to a plate.

Reduce the skillet’s heat to medium and pour in the white wine. Deglaze the pan using a silicone spatula, ensuring all browned bits from the pancetta are incorporated. Stir in the shallots and allow the wine to simmer, reducing by half, for 6–7 minutes.

Add the reserved clam juice, minced garlic, butter, and seasonings to the skillet. Stir well to combine and let the mixture gently simmer while the linguine finishes cooking.

Gradually incorporate the Parmesan cheese into the sauce, stirring continuously to ensure a smooth consistency. Reintroduce the pancetta, along with its drippings, and add the clams. Stir the ingredients to blend them thoroughly.

Toss the drained linguine into the skillet, followed by the lemon juice. Use kitchen tongs to mix the pasta with the sauce evenly. Simmer for an additional minute. For added creaminess, introduce some of the reserved pasta water, though the sauce should remain slightly thin as it continues to be absorbed.

Taste and adjust the seasoning as needed, adding freshly cracked lemon pepper seasoning or additional salt and pepper to your preference. Garnish with parsley and serve with lemon wedges for a vibrant presentation.