INGREDIENTS
40
littleneck clams
3/8 cup
Flat-leaf parsley, fresh
6 cloves
Garlic
1 tsp
Lemon, zest
1/2 cup
Shallots
1 tbsp
Lemon juice
1 lb
Linguine
1
Kosher salt
1/2 tsp
Red pepper flakes
6 tbsp
Olive oil, extra-virgin
3 tbsp
Butter, unsalted
1 cup
White wine, dry