Linguine and Clam Sauce

Cook the pasta according to package directions. Drain and set aside.

In a skillet, heat the olive oil over medium heat. When hot, add the minced shallots and saute for about 5 minutes, until very soft. Add the drained clams and continue cooking for another 4-5 minutes.

Add the 1/2 cup reserved clam juice, lemon juice and red pepper flakes to the skillet. Bring mixture to a boil, then simmer for 3 minutes.

Add hot cooked linguine to the pan and toss well with the sauce. Divide amongst plates and top each dish with Parmesan cheese and minced parsley (optional).