Directions

1. Bring a large pot of salted water to a boil. Place clams in a bowl of cold water to soak to remove any sand.
2. Add Clebby’s Avocado Oil, minced garlic, shallot, and red pepper flakes to a large skillet and heat over medium-low. Saute for 2-3 minutes, until softened. Add white wine and clams. Season with salt and freshly cracked pepper and bring to a simmer.
3. Cook until the clams open, about 12-15 minutes. Shake the pan occasionally to help encourage the clams to open. Transfer the cooked clams to a large bowl using a slotted spoon and set aside. Discard and unopened clams.
4. While the clams cook, add pasta to the boiling water and cook until just al dente, about a minute less than package instructions.
5. Use tongs to transfer the cooked pasta into the skillet to let the pasta finish cooking, occasionally tossing the pasta, for about one to two minutes.
6. Turn off heat and stir in butter, lemon zest, the juice from half a lemon, and chopped parsley. Toss, forming a glossy sauce. Season to taste with more salt or lemon juice. Add a splash of pasta water if needed.