Recipe created by Lynfred brand ambassador Laura Lorenz

Serves: 4-6

1lb linguine
2lbs clams, cleaned (manila or littleneck)-fresh or frozen in the shells*
⅓ cup finely diced shallots
5-6 large garlic cloves, minced
1c dry white wine*
¼ -½ teaspoon red pepper flake
4 tablespoons butter
6 tablespoons extra virgin olive oil
1 tablespoon lemon juice*
1 teaspoon lemon zest
½ cup Italian parsley, chopped (divided)
½ -1 teaspoon kosher salt, plus more for salting pasta water
Chives (garnish, optional)
Crushed croutons (topping, optional) *

Boil water for pasta. In a separate large sauté pan melt butter and olive oil over medium-low heat. Once melted add the shallots and garlic and cook for 2-3 minutes, stirring constantly so the garlic does not burn. While the garlic and shallots are cooking; salt the boiling pasta water and add the pasta (cook 2 minutes shy of al dente). After the shallots and garlic are soft, add in the wine, red pepper flake and ½ teaspoon of salt and bring to a simmer. Simmer for 1 minute then add clams, cover, and cook for 6-8 minutes (fresh) or 4-5 minutes (frozen). While the clams are cooking the pasta should almost be done (2 minutes shy of al dente), save ½ cup of the pasta cooking water in a measuring cup; drain the pasta and set aside. Check the clams, they should all be open, if any are still closed after desired cooking time then discard the closed clams. Remove the clams from the sauce and set aside (this makes it easier to toss the pasta with the sauce). Add the pasta to the wine sauce and toss over medium-high heat for 2-3 minutes. Continually toss the pasta in the sauce, adding a few tablespoons of pasta water at a time* (you may not use the entire ½ cup of pasta water); the pasta will finish cooking in the sauce and the liquid will start to become one with the pasta. Once the pasta is cooked and the sauce is creamy, taste for salt, add more if needed; then toss in ¼ cup of parsley, lemon zest and the lemon juice, stirring well. Pour pasta into a serving dish, top with the clams, the rest of the parsley, crushed croutons, and chives.