Restaurant-Style Linguine with Clams

onceuponachef.com

Elle Probst

Kosher salt

1 pound linguine

6 tablespoons extra-virgin olive oil

½ cup finely chopped shallots, from 2 shallots

6 cloves garlic, coarsely chopped

1 cup dry white wine, such as Pinot Grigio, Chardonnay or Sauvignon Blanc (see note)

½ teaspoon red pepper flakes

2 pounds Littleneck clams (40 to 45), scrubbed

¼ cup plus 2 tablespoons fresh flat-leaf parsley, finely chopped

3 tablespoons unsalted butter

1 teaspoon lemon zest, from 1 lemon, plus more to taste

1 tablespoon lemon juice, from 1 lemon, plus more to taste

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