In the summertime, I like a bowl of spaghetti with clams for dinner. And I like the clams to bathe in a sauce of olive oil, parsley, enough garlic and red pepper flakes to get your attention, and a dousing of lemon juice so the flavors feel crisp. I also added slivers of preserved lemon, which grant the sauce the powerful fragrance of lemons, but barely a drop of juice -- think of it as lemon squared.

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