Linguine and Clam Sauce

• 8 ounces, weight Dry Linguine Pasta
• 1 Tablespoon Extra Virgin Olive Oil
• 1 whole Large Shallot, Minced
• 3 cans (6.5 Oz. Size) Clams, Drained With 1/2 Cup Juice Reserved
• 1 whole Lemon, Juiced
• 1/4 teaspoons Red Pepper Flakes
• 1/2 cups Freshly Grated Parmesan Cheese
• Minced Parsley, For Garnish

1. Cook the pasta according to package directions.
2. Drain and set aside.
3. In a skillet, heat the olive oil over medium heat.
4. When hot, add the minced shallots and saute for about 5 minutes, until very soft.
5. Add the drained clams and continue cooking for another 4-5 minutes.
6. Add the 1/2 cup reserved clam juice, lemon juice and red pepper flakes to the skillet.
7. Bring mixture to a boil, then simmer for 3 minutes.
8. Add hot cooked linguine to the pan and toss well with the sauce.
9. Divide amongst plates and top each dish with Parmesan cheese and minced parsley (optional).

linguine pasta, olive oil, shallot, juice reserved, lemon, red pepper, freshly grated parmesan cheese, parsley

Taken from tastykitchen.com/recipes/main-courses/linguine-and-clam-sauce/ (may not work)