Fill a large pot with water and bring it to a rolling boil. Add a small handful of sea salt before adding in the ink squid linguine. Cook the linguine according to the directions on the package until al dente. Reserve a cup of the cooking pasta water and drain the linguine.
Meanwhile, in a large skillet add a lug of olive oil over medium low flame. Add the grated garlic and stir around for about 30 seconds, making sure not to burn it.
Add the clams to the skillet with the garlic and pour in the wine. Cover with a lid and allow the clams to cook until they all open. Discard any unopened ones. Add in the tomatoes and squeeze in the lemon juice then gently stir to combine.
Taste the wine sauce and adjust seasonings with sea salt at this point.
Transfer the cooked squid ink linguine to the skillet with the clams and gently toss to coat in the sauce. Allow everything to cook together on low flame for about a minute so the linguine soaks up some of the wine sauce.
Divide the linguine and clams between 4 bowls, drizzle with a drizzle of extra virgin olive and serve sprinkled with the parsley and red pepper flakes.
Serve with lemon wedges on the side.