Spaghetti alle Vongole

My all-time favorite pasta dishes is Pasta alle Vongole.  I'm embarrassed to admit that I eat it at least once every day when I'm in Italy!

I start with about 2 1/2 pounds of clams.  In a large saute pan, heat 1/4 cup olive oil.  Saute 2 chopped shallots and 5 garlic cloves.  Add the clams, 1/2 cup white wine, 2 tablespoons chopped parsley, salt and pepper.

Cover and simmer until clams have opened.  Discard any that do not open. Whisk in 2 tablespoons butter.

Toss in unrinsed, cooked pasta.  Add pasta cooking water to moisten.  Sprinkle with lemon zest and parsley.

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