2.2 lb (1 kg) clams

3/4 lb (340 g) linguini

3 shallots, chopped

3 garlic cloves, chopped

1/2 bird’s eye chili pepper, finely chopped, or to taste

2 tbsp (30 ml) olive oil

1 cup (250 ml) white wine

2 tbsp butter

1 lemon, zest and juice

1/4 cup (10 g) parsley, finely chopped

Rinse the clams under cold water and let soak for 5 minutes to eliminate all traces of sand. Discard any that are open or cracked.

In a large pot of salted boiling water, cook the linguini until al dente. Drain.

Meanwhile, in a large skillet over medium-high heat, soften the shallots, garlic and chili pepper in the oil. Add the clams and wine. Simmer just until all of the clams have opened, about 5 minutes, making sure not to overcook them. Discard any clams that have not opened.

Add the pasta, butter, lemon zest and juice and parsley. Mix well to coat the pasta in the sauce.

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