For wild-caught clams such as the ones I have used in this recipe, you want to soak them in cool for about 1 hour so they release any sand. Then remove them from the water and discard the water. Generally, the farmed clams don’t require soaking. When you buy them, they should be labeled wild caught or farmed.

Bring a large pot of water to a boil. Add the pasta and a few good pinches of salt. Cook, stirring about 10 to 12 minutes or according to the package directions, until al dente.

Meanwhile, heat the oil in a large, deep, frying pan over medium heat. Add the shallot and garlic. Cook, stirring a minute or 2 until softened and fragrant.

Add the wine, and bring to a boil on medium-high heat and cook, uncovered until reduced by almost half. Add the crushed red pepper, parsley and clams. Stir until well combined. Cook, covered, about 2 to 3 minutes, stirring once during cooking. until the clams are open. Discard any unopened clams.

Add the pasta to the clams with the butter, lemon zest, juice, salt and pepper and toss to combine. Serve topped with extra chopped parsley and crusty bread to serve.