Pasta with White Clam Sauce and Tapenade

I'm always on the lookout for great pasta dishes, and what I like about this meal is you can make the quick version when you're rushed, or you can use fresh clams in the shell and make your own tapenade when you have the luxury of time. If you go the quick route, just make sure to buy the best quality ingredients you can find. This dish finds its way on our Sunday family dinner rotation every few months. Whatever route you choose, you'll enjoy a lovely meal.

Pasta with Clams and Olive Sauce
Serves 4-6
Adapted from the Barilla box

1 pound pasta, cooked al dente (save 1/2-1 cup of pasta water)
2 tablespoons of olive oil
2 shallots, sliced thinly
4 cloves garlic, minced
1 generous tablespoon of anchovy paste or 2 tinned anchovies
pinch crushed red pepper
1/2 teaspoon ground black pepper
Generous splash of white wine (1/4-1/2 cup)
2 cans or jars good quality whole clams (about 30 ounces clams), liquid from one can reserved
1 can minced clams, with liquid
1/4 cup good quality olive tapenade
1 tablespoon lemon zest

Method:
Cook pasta, reserving 1 c. pasta water. Heat oil, and saute shallots. Add garlic, anchovy paste, red pepper flakes and black pepper and combine. Add clams with liquid and bring to boil for 3 minutes. Add wine, reduce for a few minutes, and then stir in tapenade. Cook 1 minute, add cooked pasta, lemon zest, and reserved pasta water, if the pasta seems dry. Combine and serve.