Heat 2 tablespoon butter (reserve remaining butter for pasta) in a medium nonstick skillet until melted. Add panko breadcrumbs and lemon zest, and cook, stirring frequently, until breadcrumbs are toasted, 4-5 minutes. Once toasted, immediately remove to a bowl and set aside to cool.

Bring a large pot of salted water (like the sea) to a boil. Add spaghetti and cook until just shy of al dente, according to package directions.

While the pasta cooks, heat olive oil over medium heat in a large deep skillet (large enough to hold the pasta).

Add sliced garlic, scallions, and red pepper flakes.

Cook, stirring occasionally for 2 minutes, until fragrant.

Add white wine and clam juice to the pot with the garlic, scallions and red pepper flakes, and simmer 4-5 minutes over medium low heat, until slightly reduced.

Add drained clams, salt and pepper, and cooked drained pasta, and toss to coat.

Turn off heat and stir in the remaining butter, lemon juice, and parsley.

Serve with breadcrumb topping and a drizzle of olive oil and more fresh parsley, if desired.