Soak the clams in cool water for 30 minutes to dislodge any grit. Gently scrub under running cool water.

Bring a large pot of heavily salted water to a boil. Cook the Mountain High Organics Gluten-Free Linguini according to package instructions until just under al dente. Reserve ¼ cup of pasta water, then drain and set aside.

In a large deep skillet, Dutch oven, or braiser, heat olive oil and 1 tablespoon butter over medium heat. Add garlic, shallot, and red pepper flakes, stirring for about 30 seconds until fragrant. Pour in the white wine, bring to a simmer, and add the clams. Cover and cook for 6–8 minutes, shaking the pan occasionally, until the clams open. Discard any that remain closed.

Reduce heat to low. Stir in the remaining 2 tablespoons of butter, ½ teaspoon salt, black pepper, lemon zest, and lemon juice. Add the cooked linguini to the pan, tossing to coat the pasta evenly in the sauce.

Add the reserved pasta water to loosen the sauce slightly if needed.

Stir in chopped parsley and mix well.

Garnish with a drizzle of olive oil, extra parsley, and a few gratings of black pepper.