- 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 garlic and sauté until very soft and tender, about five minutes.
- Add the chopped clams and continue to cook for another three to four minutes. Add reserved clam juice and the butter; toss the pasta in the sauce and season with fresh ground black pepper, salt and parsley. Serve in a BIG pasta bowl for sharing and eat immediately. ENJOY!
Optional: Toss pasta with sauce and add Chuck’s Red Pepper Sauce for a kick, salt and pepper to taste.