Directions 6 steps | 30 Minutes
Bring a large pot of salted water to a boil. While the water is coming to boil, make the clam sauce. In a large skillet over medium heat, add the olive oil, garlic and red pepper. Cook until the garlic is fragrant.
Add the white wine and the reserved clam juice and bring the sauce to a simmer. Cook until the clam sauce has been reduced by half. Set aside.
Cook the pasta until al dente and reserve ½ cup of the pasta water. Drain the pasta and set it aside.
Heat the clam sauce again and whisk in the butter.
Once the clam sauce is heated through, add the pasta, the chopped clams, lemon juice and parsley. Cook until the clams are heated through. If the sauce is too thick, add a few tablespoons of pasta water to loosen the sauce. Season with salt and pepper.
Serve garnished with parsley, lemon wedges and topped with Parmesan cheese, if desired. Enjoy!