3 cans clam
2 shallots
1/2 c. olive oil
4 cloves garlic
1/4 tsp. dried red pepper
1 tbsp. lemon juice
8 oz. thin spaghetti
2 tbsp. butter
2 tbsp. Parmesan cheese (grated)
1/3 c. fresh parsley
1/2 c. cooking wine

Heat clams with juice in medium skillet over medium heat. Remove clams to small bowl and cook remaining juice until reduced by half; add to clams. Saute shallots in oil. Add garlic, saute until golden.

Add wine until reduced to 2 tablespoons. Remove from heat. Stir in clams with liquid, lemon juice and salt to taste. Cook pasta in boiling salted water until tender. Drain and toss. Drain and toss with butter and cheese in large bowl. Add sauce and parsley. Serve hot.