Restaurant-Style Linguine with Clams - Once Upon a Chef

Ingredients

• Kosher salt
• 1 pound linguine
• 6 tablespoons extra-virgin olive oil
• ½ cup finely chopped shallots, from 2 shallots
• 6 cloves garlic, coarsely chopped
• 1 cup dry white wine, such as Pinot Grigio, Chardonnay or Sauvignon Blanc (see note)
• ½ teaspoon red pepper flakes
• 2 pounds Littleneck clams (40 to 45), scrubbed
• ¼ cup plus 2 tablespoons fresh flat-leaf parsley, finely chopped
• 3 tablespoons unsalted butter
• 1 teaspoon lemon zest, from 1 lemon, plus more to taste
• 1 tablespoon lemon juice, from 1 lemon, plus more to taste