• 1 pound thin spaghetti
• 10 razor clams
• 3 Tbs. butter
• 1/2 red onion, chopped
• 3 cloves garlic, minced
• 1 pinch crushed red pepper
• 1 lemon, zested and juiced
• 1/2 cup white wine
• 1 1/2 cup chicken stock
• 1/2 cup chopped parsley
• 1/4 cup Parmesan cheese
• Coarse salt
• Instructions

1. Rough chop the clams and set aside.
2. Bring a large pot of salted water to a boil.
3. Cook the spaghetti until just shy of al dente.
4. In a medium saucepan, add 2 Tbs. butter to melt.
5. Then add the onion and garlic, along with a pinch of crushed red pepper.
6. Season with a pinch of salt,
7. Sauté three minutes, until the onion sweats.
8. Add the wine and let it burn off, about 30 seconds.
9. Add the chicken stock, lemon zest and juice.
10. Let it simmer another five minutes.
11. Transfer the cooked pasta and clams to the sauce and toss.
12. Turn the heat off
13. Add the remaining Tbs. of butter, Parmesan cheese, another pinch of salt, and the chopped parsley.

Toss and serve immediately!