A note from Jenna Weber: hands down, my favorite dish. Since there's no need to buy fancy live clams from the seafood counter, you can make this year-round.
Servings: 4
Ingredients
8ouncesdried linguine
1tablespoonextra-virgin olive oil
1large shallot, minced
36.5 ounce cans clams, drained, with ½ cup juice reserved
Juice of one lemon
¼teaspoonred pepper flakes, or to taste
½cupfreshly grated Parmesan cheese
Instructions
Cook the pasta in boiling salted water until al dente. Drain and set aside.
Heat olive oil in a large pan over medium-high heat until it shimmers. Add minced shallot and sauté until very soft and tender, about 5 minutes.
Add clams and continue to cook for another 3 to 4 minutes. Add reserved clam juice, lemon juice, and red pepper flakes. Bring to a simmer and cook for 3 minutes.
Toss pasta with sauce, adjusting red pepper flakes to taste. Divide among four plates and serve with freshly grated Parmesan cheese on top.