19 ½ounces(553g)canned clamsdrained, with 1/2 cup juice reserved
Juice of one lemon
¼teaspoonred pepper flakes
½cup(50g)freshly grated Parmesan cheese
Instructions
In a large pot, bring salted water to a boil and cook the pasta until al dente. Drain and set aside.
Heat olive oil in a large pan over medium-high heat then add the minced shallots and saute until soft and translucent, about 5 minutes. Add the clams and continue to cook for 3-4 minutes.
Add the reserved clam juice, lemon juice, and red pepper flakes. Bring to simmer and cook for 3 minutes.
Toss the pasta with the sauce. Divide among four plates and serve with freshly grated Parmesan cheese.
Notes
Source: from White Jacket Required by Jenna Weber, published by Sterling Epicure