Cook the pasta according to package directions

Zest and a lemon set aside.

Chop the garlic and parsley. Heat olive oil in a large saute pan over medium (you will add the pasta to it later, so make sure it is large enough) add garlic and parsley. Add the crushed red pepper if using. Saute for about a minute

Add the canned clams and their juice.

Add the chicken broth, wine. Juice the reserved lemon and add to the sauce. Let the sauce cook for until the wine has cooked out- about 5-7 minutes. Season with salt & pepper.

Drain the pasta. Be sure to reserve about a cup of cooking water. Drop the heat to low. Add the pasta to your pan. Add the reserved pasta water and toss to mix. Check for seasoning.

Serve topped with reserved lemon zest.