1 pound linguine pasta
2 tablespoons unsalted butter,at room temperature
1/4 cup fresh flat leaf Italian parsley, chopped
1/2 teaspoons crushed red pepper flakes
Kosher salt and freshly ground pepper
3 tablespoons olive oil
2 large or 4 small shallots, sliced
3 cloves garlic, chopped fine
1 cup white wine (recommend Pinot Grigio)
1 cup clam juice
36 littleneck clams, cleaned
Pasta: Bring a large (8 quart) pot of salted water (like ocean water) to a boil over high heat. Add the pasta and cook until tender but still firm to the bite (al dente), stirring occasionally, about 8 to 10 minutes. Drain reserving 1 cup of pasta water. Transfer to a large serving bowl. Add the butter, parsley and reserved pasta water, season with salt and pepper to taste. Gently toss pasta until coated.
Sauce: In a large skillet or saucepan, heat the olive oil over medium-high heat. Add the shallots and season with salt and pepper to taste. Cook stirring frequently, until soft, about 3 to 4 minutes. Add in the garlic and cook to aromatic, about 2 minutes. Add the wine and simmer until the liquid has reduced by half, about 2 minutes. Stir in the clam juice, red pepper flakes and clams, season with salt and pepper to taste. Cover the pan with a tight-fitting lid and cook until all the clams have opened, about 5 to 8 minutes. Discard any unopen clams.
Using tongs, remove the clams from the pan and arrange over pasta. Pour clam sauce over pasta and GENTLY fork toss. You can sprinkle a little fresh parsley over the dish as a finish!