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In a large pot with boiling and salted water, cook the pasta for two minutes.
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Meanwhile heat the olive oil in a large sauté pan, add the shallots and garlic and sauté until they told golden.
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Add the red pepper flakes, wine, a pinch of kosher salt, clams, and 2 tablespoon if parsley to the pan. Cover and bring to a simmer until the clams open for about 8 minutes Throw away any unopened clams.
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Drain the pasta and reserve 1/2 cup of pasta water. Add the pasta to the sauté pan with the clams, add the pasta water and cook in medium heat for 2 minutes. Remove the pan from the heat. Add lemon juice, lemon zest, butter, parsley, and toss.
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Taste and adjust the seasoning to your liking. Serve hot and enjoy!
