Linguine in clam sauce

Ingredients (serves 4)
1 package linguine whole grain
1 pound little neck clams, scrubbed and purged in water
1 can minced clams 
2 tablespoons extra virgin olive oil
1 shallot
1 tablespoon unsalted butter
2 tablespoons minced garlic
1 teaspoon lemon zest
1/2 tablespoon red pepper flakes
1/2 cup grated parmesan cheese
1 cup white wine (chardonnay suggested)
1 tablespoon chopped parsley
S & P


Directions
1. In a pan on medium-high, add oil and butter, after butter has melted, add shallots, cook for a minute, then add garlic, cook for another minute. Add little neck clams and coat with mixture. Season with s&p.

2. Cook linguine in separate pot following package instructions.

3. Add white wine to clams, letting it cook for a couple of minutes so alcohol can evaporate. Add lemon zest, can of clams (including juice) and red pepper flakes. Cook until clams open. Add parsley and parmesan cheese. Toss well. Discard any clams that do not open.

4. Transfer pasta to the pan, mix in with sauce. Serve with crusty bread to mop the juices.
Enjoy!