2 tablespoons chopped parsley, plus more for serving
Directions
Make the topping by heating the oil in a small skillet. Stir in the garlic, panko, and red pepper flakes and season with salt. Cook, stirring frequently, until golden brown. Transfer to a dish and set aside for serving.
Lay the lasagna sheets out on a cutting board and thinly slice into long noodles. Set aside.
If using fresh clams, prepare them by soaking in 3 litres of cold water seasoned with ¼ cup of salt for 20 to 30 minutes. Scrub the clams clean then drain and set aside in the fridge.
In a high sided sauté pan fitted with a lid, heat the oil over medium heat. Add in the shallot, season with salt, and cook for 2 minutes or until slightly softened. Add in the garlic and red pepper flakes and cook, stirring constantly, for about 1 minute or until the garlic has softened but is not yet golden. Carefully pour in the wine and allow it to simmer for 2 to 3 minutes just to reduce slightly.
Meanwhile, bring a large pot of salted water to a boil over high heat.
Add the clams into the wine and shallot mixture, cover the pan with a tight-fitting lid, and cook for 5 to 7 minutes or until their shells open. If using canned clams, add them to the pan along with their juices and bring to a simmer.
Add the pasta to the boiling water and cook just until al dente, about 2 minutes.
Stir the lemon zest, lemon juice, and parsley into the sauce then
Transfer the noodles to the sauce along with about ¼ cup of the pasta cooking liquid and bring to a simmer. Gently toss with tongs until the sauce has thickened and coats the pasta, adding more pasta cooking liquid if needed.
Serve immediately topped with the crunchy garlic panko topping and a scattering of parsley.
