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Mix almonds, chives, parsley, and 1 Tbsp. oil in a
small bowl; season with salt and pepper. Set
aside.
Heat remaining ¼ cup oil in a large pot over
medium heat. Cook garlic and red pepper flakes,
stirring occasionally, until garlic is softened,
about 2 minutes. Add wine, bring to a boil, and
cook until reduced by half, about 2 minutes.
Add clams and increase heat to medium-high; cover
pot. Cook, shaking pot occasionally, until clams
have opened, 5–8 minutes (discard any that do not
open).
Meanwhile, cook pasta in a large pot of boiling
salted water, stirring occasionally, until al
dente. Drain, reserving 1 cup pasta cooking
liquid.
Add pasta and ½ cup pasta cooking liquid to clams
and toss to coat. Cook, tossing and adding more
cooking liquid as needed, until sauce coats pasta,
about 2 minutes; season with salt and pepper.
Serve linguine and clams topped with reserved
almond-herb mixture.
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