Fettucini with "white" clam sauce

Ingredients:
1 lemon, zest and juice
2 shallots, finely diced
7 cloves of garlic, finely minced
2 TBSP chopped parsley
2 cans of white clam sauce (there are some clams in the sauce. drain the sauce in one bowl and keep the clam pieces in another bowl)
1 cup of white wine
1/2 cup butter
2 TBSP leftover pesto (if you don't have this just add extra olive oil and herbs)
1/4 cup olive oil
1 cup seafood broth
1.25 lb of cockles (small clams)
Seasonings: salt, pepper. red pepper flakes, garlic powder
Garnish: parmesan cheese
Bread crumbs: 1/2 cup panko, 1 TBSP chopped parsley, zest of 1 lemon - put under the broiler for 5 minutes until slightly toasted.

Directions:
1. Run clams under cold water and scrub with a sponge or dish sponge. Refrigerator with a damp towel over the top until ready.
2. Zest your lemon, chip your parsley and pre measure all of your ingredients
3. If you are making fresh pasta, make your dough now.  Start boiling your water and salt it.
4. Start your sauce in a large saute pan (you will eventually add your pasta here so make sure its a big pan). Add the butter, olive oil, garlic and shallot to the pan and heat on medium.  Add salt and pepper.  Saute until onion is translucent.
5. Add the white wine along with some garlic powder and red pepper flakes. Simmer for 2 minutes.
6. Add seafood broth or stock and pesto. Stir and simmer for another 2 minutes.
7. Add white clam sauce from the can and lemon juice. Simmer. Taste for seasoning and likely add a pinch more of each here.
8. You are ready now to cook the pasta and finish your sauce with the clams. You have to do both at the same time.  Drop your pasta in the boiling water and stir. Drop your cockles in the sauce and cover loosely over medium high heat.
9. After about 5-6 minutes taste your pasta and check on your cockles. Most should be open. Give them a stir and a shake and add the clams from the can. Stir and cover for 1 more minute.
10. Use a spider and tongs to take the pasta directly out of the water into the sauce pan. Turn off the heat on your burners and just toss the pasta with your sauce.
11. To serve, plate up a mound of pasta and cockles and top with parsley, parmesan cheese, and toasted bread crumbs (optional).

Wine pairing:
Funk zone
White wine blend
Santa Barbara, CA
2016