Ingredients

• Kosher salt
• 12 ounces bucatini or spaghetti
• 1/4 cup extra-virgin olive oil, plus more for drizzling
• 4 cloves garlic, sliced
• 1/4 to 1/2 teaspoon red pepper flakes
• 1 10-ounce can whole shelled baby clams, drained (juice reserved)
• 8 ounces bay scallops, thawed if frozen
• 1 teaspoon finely grated lemon zest, plus the juice of 1 lemon
• 1/2 cup chopped fresh parsley
• 1/4 cup grated parmesan cheese, plus more for topping Freshly ground pepper

Instructions

1. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
2. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic, red pepper flakes and 1/2 teaspoon salt; cook until the garlic is lightly golden, about 2 minutes. Add the clams, scallops and lemon zest. Cook, stirring, until the scallops are just cooked through, about 2 minutes.
3. Add the pasta, reserved clam juice, lemon juice, parsley and parmesan to the skillet; cook, tossing to coat, 1 minute, adding the reserved cooking water as needed to loosen. Season with salt and pepper. Drizzle each serving with olive oil and top with more parmesan.
4. Photograph by Ryan Dausch