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1
Take a large bowl and fill it with water, add the 1 tablespoon sea salt and stir to dissolve.
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2
Add clams and allow them to sit in the refrigerator for a few hours so the clams will release the silt and sand.
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3
When you are ready to start... Place a large pot on the stove, fill with water and bring to boil.
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4
Salt water well.
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5
Cook pasta in water until 1 minute short of al dente (according to package instructions for al dente).
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6
Reserve 3 cups cooked pasta water for sauce.
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7
Mean while...
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8
In a large pan add butter and olive oil.
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9
Heat over medium high heat until hot and add onion.
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10
Saute until onion is caramelized.
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11
Add garlic and red pepper flakes and cook about 2 minutes until garlic is fragrant be careful not to burn the garlic.
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12
Add white wine and reduce about 2 minutes.
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13
Add salt and clams (drain the water off first), toss to coat.
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14
Add pasta and 2 cups reserved pasta water.
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15
Cover and cook about 3 to 4 minutes until all the clams have opened, if 1 or 2 clams are left unopened discard them and do not eat those.
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16
At this point if the pasta has absorbed too much water add more pasta water as needed, to moisten the pasta.
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17
Add parsley and lemon juice, toss to serve.
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18
Garnish with lemon slices and parmigiano reggiano.
