Ingredients

• 8 ounces dried linguine
• 1 tablespoon extra-virgin olive oil
• 1 large shallot, minced
• 3 (6.5 ounce) cans clams, drained, with 1/2 cup juice reserved
• Juice of one lemon
• 1/4 teaspoon red pepper flakes (or to taste)
• 1/2 cup freshly grated Parmesan cheese

Directions

1. Cook the pasta in boiling salted water until al dente. Drain and set aside.

2. 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.

3. 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.

4. Toss pasta with sauce, adjusting red pepper flakes to taste. Divide among four plates and serve with freshly grated Parmesan cheese on top.

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