Breadcrumbs:
1. In a food processor, blend the garlic cloves and bread until breadcrumb texture.
2. In a pan, heat olive oil and toast breadcrumbs until toasted.
3. Season with salt and pepper.
4. Add lemon zest and save for garnish.
Pasta:
1. Let clams sit in salt water for 10 minutes and thoroughly wash under cold water.
2. Boil water for pasta and season with a little salt (clams are already salty so use less salt when seasoning water).
3. While the water is starting to boil, heat olive oil in a pan and sauté garlic and red pepper until fragrant.
4. Add white wine and clams and cover with a lid on medium heat.
5. Once the clams start to open (6-8 minutes), remove them from the pan.
6. Remove the meat from half of the clams and leave the rest in the shells.
7. Boil your linguine for 6-8 minutes.
8. Add the clam meat back into the sauce.
9. Add cooked pasta in the pan with the sauce and cook adding pasta water as needed.
10. Once the pasta is Al dente, add butter and mix until sauce is thickened.
11. Finish with parsley and lemon juice.
12. Plate and garnish with the rest of the clams and breadcrumbs.
