Cooking Instructions

• Cook the pasta according to the package directions until just shy of al dente. Drain and reserve ½ cup of the pasta water.
• In a large pot, heat the olive oil over medium-high heat. Add the onions and garlic and cook for 3-4 minutes until softened.
• Add the white wine and let it bubble for 3-4 minutes until mostly evaporated.
• Add the clam juice and clams. Bring to a simmer, then cook covered for 4-6 minutes until the clams open up. Discard any clams that have not opened.
• Add the drained pasta. Increase the heat to high and cook the pasta until it absorbs most of the clam juice and is tender, about 1-2 minutes.
• Remove from the heat and toss with the red pepper flakes, parsley, butter, and lemon juice. Season to taste with salt and pepper. If the pasta is dry, add some of the reserved pasta water. Enjoy!