Pasta with Clam Sauce

Ingredients

• 1/2 pound small pasta shells or your favorite shape
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons butter
• 1/4 cup finely chopped celery
• 2 cloves garlic, minced
• 1/8 teaspoon crushed red pepper flakes
• 24 littleneck clams, scrubbed (or more if not using additional canned clams)
• 1/2 cup dry white wine
• 1 (6 oz) bottle clam juice (or 1 teaspoon lobster base in 1 cup reserved pasta water)
• 1 (6 oz) can chopped clams, optional
• 2 tablespoons fresh lemon juice
• 1/4 cup chopped flat-leaf parsley leaves

Instructions

1. 1

   Prepare pasta according to package directions in boiling salted water to al dente, drain.

2. 2

   Meanwhile, heat the oil, butter, celery, garlic and red pepper flakes in a large skillet over medium heat until garlic is just golden. Add the clams, wine and clam juice or lobster base; raise the heat to high and cover. Boil, shaking the pan occasionally until the clams open, about 5 to 10 minutes. Add lemon juice, chopped clams, parsley, lemon zest and drained pasta; toss well. Serve immediately.