linguine and clam sauce

this looked simple enough.

and it was something different.

i was too lazy to go to the store, so i used fettaccini.

linguine and clam sauce
from the little kitchen

ingredients:

8 ounces dried linguine
1 tablespoon extra-virgin olive oil
1 large shallot, minced
3 (6.5 ounce) cans clams, drained, with ½ cup juice reserved
Juice of one lemon
¼ teaspoon red pepper flakes (or to taste)
½ cup freshly grated Parmesan cheese

directions:

Cook the pasta in boiling salted water until al dente. Drain and set aside.

Heat olive oil in a large pan over medium-high heat until it shimmers. Add minced shallot and sauté until very soft and tender, about 5 minutes.

Add clams and continue to cook for another 3 to 4 minutes. Add reserved clam juice, lemon juice, and red pepper flakes. Bring to a simmer and cook for 3 minutes.

Toss pasta with sauce, adjusting red pepper flakes to taste. Divide among four plates and serve with freshly grated Parmesan cheese on top.