Harissa-Spiced Vongole

Ingredients

• 1/4 cup extra-virgin olive oil
• 4 cloves garlic coarsely chopped
• 1 lemon finely grated zest of
• 4 tomatoes cored and chopped
• 1/2 cup white wine
• 3kg shellfish rinsed and scrubbed (cockles, mussels, tuatuas, or pipis)
• 500g dried pasta linguine, bucatini, or gluten-free alternative
• 2 tbsp harissa or more to taste
• 1/2 cup chopped parsley
• 2 tbsp lemon juice
• freshly ground black pepper to taste