Pasta alle vongole

1 PREP: purge the clams in cold salted water for at least 30 minutes. Steam them just until they pop open then quickly remove from heat. Clean the clam to separate its meat from the skirt. Slice into bite sized pieces and reserve. Finely dice 2 cloves of garlic, one Fresno chili, thinly slice 1/4 cup of parsley, and half one lemon.
2 PASTA: Cook according to the box instructions minus 1 minute- make sure to season the water with salt. Then remove the pasta and reserve 3/4 cup of pasta water. In a sauté pan add in 2 tablespoons of olive oil, a small knob of butter and heat on medium. Add in the garlic, chili, pasta water, and gently stir for a minute. Add in the lemon, parsley, clams, and a knob of butter and toss until combined. The sauce should be glossy and slightly thickened but not loose or dry. Add more water if needed! Check for seasoning, then add pecorino to finish.