1cupdry white wineSauvignon blanc, Trebbiano, Pinot Grigio, or Chardonnay
½tspred pepper flakes
2tablespoonsparsleyfor the toppings
In a large pot bring your water to a boil and add a pinch of kosher salt.
Add the linguine - check the cooking directions on the package
As the pasta cooks heat a large sauté pan over medium heat. Add your olive oil and chopped garlic and shallots. Sautè until golden.
Pour in the wine, red pepper flakes, clams, salt, and parsley. Bring to a simmer and cook covered for 5 to 8 minutes until the clams open and the liquid has reduced and thickened. Choose a good cheap wine to cook with but stay away from the "cooking wines".Try Sauvignon blanc, Trebbiano, Pinot Grigio, or Chardonnay
Reserve 1/2 cup of the pasta cooking water and drain the linguine. Add the pasta to the clams.
Cook the linguini with the clams on medium heat for 1 to 2 minutes, until the pasta absorbs most of the sauce. Add some pasta water if needed.
Cut off the flame and add butter, lemon zest, lemon juice, and parsley. Toss.