1. Prepare the Caputo Fresh Pasta of your choice! We recommend Fresh Pasta with Semola, or Gluten-Free Lamited Pasta.
2. Bring a large pot of salted water to a boil while you prepare the clams and sauce.
3. In a medium skillet with a lid, drizzle Olitalia Extra Virgin Olive Oil over low heat. Add the shallots and stir gently.
4. After about 3 minutes, add the garlic and continue to stir. Simmer for 2 more minutes, then add lemon juice and white wine. Season with salt and pepper to taste and increase the heat to bring the mixture to a boil.
5. Add the clams to the skillet and cover with the lid. Steam until the clams have opened, about 3 to 6 minutes.
6. Discard any clams that do not fully open.
7. Remove the clams from the pan and transfer them to a bowl. Optional: deshell the clams at this stage if you prefer.
8. Reduce the heat to low on the sauce and begin to boil your fresh homemade pasta in boiling water for about 2 minutes.
9. Transfer the cooked pasta to the skillet with a ladle of pasta water. Return the clams to the pan as well.
10. Add the chopped parsley and gently toss everything together. Taste and adjust seasoning with more salt and pepper if needed.
11. Increase the heat to medium and toss the pasta for an extra 1–2 minutes, ensuring it's well coated in the sauce.
12. Plate, serve, and enjoy!

Chef Tip: Serve with Homemade No Knead Bread or Artisan Sourdough to soak up all the extra sauce when the pasta is gone!