Linguine with Clams

Bahan-bahan (4 porsi)

• Kosher salt
• 16 oz 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 crushed red pepper flakes
• 2 lb Littleneck clams ((40 to 45), scrubbed)
• ¼ cup + 2 tablespoons fresh flat-leaf parsley, (finely chopped, divided)
• 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)