Linguine Alle Vongole

Steps

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1. Place the clams in a bowl and cover with cold water. Soak for 20-30 minutes. Then for each clam scrub the outside (I have a dedicated scrubber - like one for veggies and such) to remove any excess sand and debris and rinse it under some water. Trust me you do not want sand in your pasta! Discard any clams that are already open
2. Heat a large pot over medium heat and add the olive oil, shallot, garlic and red pepper. Sauté until the shallot turns translucent. Add the wine and simmer for 2-3 minutes.
3. Add the butter and the clams, cover and cook for ~5-6 minutes. When you open the lid, the clams should be open (if they aren’t cover and cook for an additional 1-2 minutes. After that, if there are clams that remain closed, throw them out!
4. Remove the clams and add your cooked pasta (and ~1/4 C pasta water)and lemon juice. Stir well and simmer for about a minute.
5. Add the clams and any juices back to the pasta along with the parsley and toss to incorporate. Enjoy!