Step 1

Get a big pot of generously salted water going on the stove to cook your pasta. When the water boils, cook the spaghetti until al dente.

Step 2

While the pasta is cooking, heat the olive oil and butter in a large skillet over medium heat. Once the butter melts, drop the heat to medium-low and add the garlic. Saute the garlic until it softens and releases its aroma, about 2 minutes. Do your best to avoid browning the garlic, since that will make it bitter.

Step 3

While your garlic is cooking, open the cans of clams and drain off all but 1/2 cup of the clam juice. Set aside. Once the garlic is tender and aromatic, add the clams to the pan and sauté until they soak up the flavors, about 2 minutes.

Step 4

When the pasta is cooked and drained, add it to the skillet along with the 1/2 cup clam juice, parsley, lemon zest, lemon, salt, a light shower of black pepper, and red pepper flakes. Cook it for a final 2 minutes or so, coating the pasta with the sauce  (I like to use tongs to turn the pasta in the pan).

Step 5

Serve immediately.