Bring a large pot of water to a boil. Cook linguine according to package directions. Time it to finish cooking in sync with the clams being done. (If this doesn't work out, drain the linguine and reserve 1/4 cup of the cooking liquid)

Meanwhile, in a deep skillet with a lid, warm the olive oil over medium-high heat until almost shimmering. Add bacon, cook and stir until browned, about 2 minutes. Add garlic and crushed red pepper; cook and stir about 1 minute. Add the clams and wine and cover. Cook until the clams open, about 3 minutes. Reduce heat to medium low.

Lift out wet, cooked linguine with a pasta scoop from boiling water directly into clam mixture. (Or, if the linguine is cooked and drained, add linguine and reserved pasta water. See note above.) Add butter, lemon juice and zest, chives, and parsley; gently toss to combine. Remove from heat. Season to taste with salt and freshly ground black pepper.

Divide pasta mixture and clams between two bowls. Garnish with chive flowers (if desired), and serve.