Bucatini pasta with clams and scallops

Ingredients:

• 340 gr. bucatini or spaghetti
• 1/4 cup extra-virgin olive oil + extra for drizzling
• 4 cloves garlic, thinly sliced
• 1/4 - 0.5 tsp red pepper flakes
• 1 can (280g) canned small clams, shelled, drained (don't discard the juice)
• 220 g bay scallops, thawed if frozen
• 1 teaspoon finely grated lemon zest + juice of 1 lemon
• 0.5 cup chopped fresh parsley
• 1/4 cup grated Parmesan cheese, plus extra for sprinkling

Preparation:

1. Bring a large saucepan of salted water to a boil. Add the pasta and cook according to package directions. Set aside 0.5 cups of the water and discard the rest.
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 browned, about 2 minutes. Add the clams, scallops, and lemon zest. Cook, stirring, until the scallops are cooked through, about 2 minutes.
3. Add the pasta, clam juice, lemon juice, parsley, and Parmesan to the skillet; cook, stirring to coat, for 1 minute, adding more of the reserved pasta water if the pasta looks dry. Season with salt and pepper to taste. Drizzle each serving with olive oil and sprinkle with Parmesan.