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1
Bring a large pot of salted water to a boil.
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2
Add the spaghetti and cook until tender but still firm to the bite, stirring constantly in the beginning to prevent it from sticking together, about 8 minutes.
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3
Meanwhile, in a large saute pan, heat the oil over a medium-high flame.
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4
When almost smoking, add the shallots and saute until soft, about 3 minutes.
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5
Add the garlic and saute until the garlic is golden brown and the shallots are translucent, about 3 minutes (being careful not to burn the garlic).
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6
Add the clams, wine, 2 tablespoons of the parsley, and 1/2 teaspoon each of sea salt and pepper.
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7
Cover and simmer until most of the clams have opened, about 6 minutes (discard any shellfish that do not open).
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8
Whisk in the butter to thicken the sauce slightly.
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9
Drain the spaghetti, reserving 1/3 cup of the cooking liquid.
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10
Do not rinse the spaghetti with water; you want to retain the natural starches that help the sauce adhere to the spaghetti.
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11
Toss the spaghetti with the clam mixture in the pan to coat.
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12
Add enough of the reserved cooking liquid to moisten.
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13
Transfer the pasta to a large serving bowl.
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14
Sprinkle the lemon zest over the pasta.
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15
Garnish with the remaining parsley and serve immediately.
