Serving Size: 8 clams and 1 cup cooked pasta with sauce per serving
Spaghetti with Clams
Scrub clams under cold running water. To soak clams, in an 8-quart Dutch oven combine 4 quarts cold water and 1/3 cup salt; add clams. Soak for 15 minutes; drain and rinse. Discard water. Repeat soaking, draining, and rinsing twice.
In a very large skillet cook shallots in hot oil over medium heat about 2 minutes or until lightly browned. Add broth, wine, lemon juice, and crushed red pepper. Bring to boiling. Add clams; reduce heat to medium-low. Cook, covered, for 8 to 10 minutes or until clams are opened. Discard any unopened clams.
Toss together clams and spaghetti. Top with parsley. If desired, sprinkle with Parmesan cheese.