Get the 2 quarts of water, covered, set to boil first. Sauté the minced shallots in about 1 tablespoon of olive oil. When the shallots turn translucent, add the garlic and sauté for another minute. 

Then add the white wine. Just before the white wine is almost completely evaporated, add the chopped clams. Add about ⅓ cup of the reserved clam juice. 

Follow the clam juice with about a tablespoon of lemon juice. Add the diced preserved lemon if using. Reduce the heat to low and let that simmer for a few minutes. Adding more clam juice and lemon juice as needed to keep the mixture gently simmering.

When the water is boiling, add three tablespoons of Diamond Kosher Salt and stir to dissolve. Then add the linguine. Stirring occasionally, cook the linguine for about 7 minutes until very al dente.

The Clam mixture should have simmered enough to reduce and thicken the juices enough to leave a clear trail when you drag the wooden spoon through it. 

Cut the heat on the linguine and use kitchen tongs to transfer the noodles to the clam mixture. Turn the heat under the clams up to medium. Add the butter, add the grated parmesan, and scoop ½ cup of the pasta water and add it to the clams and noodles. 

It will seem like too much liquid to make a sauce, but stir constantly and vigorously – the noodles will finish cooking, absorbing some of the liquid and the starchy pasta water, butter and cheese will thicken to a silky smooth, light sauce. Add more pasta water if needed to keep the sauce smooth. Cut the heat. 

Add the zest of 2 lemons and stir to combine. Add the chopped parsley and stir to incorporate. 

Taste for seasoning. If you use preserved lemon it shouldn’t need any salt. But if you’re skipping that ingredient, it might need a little kosher salt. 

Plate a serving in a wide shallow bowl, making sure to get a good amount of the clams in each serving. 

Top with fresh cracked black pepper and more grated Parmesan.