Inspect and scrub the little neck clams under cold running water, discarding any with cracked shells or that remain open when tapped. Place cleaned clams in a bowl and keep chilled until ready to use.

Bring pasta water to a boil

Fill a large pot with at least 4 quarts (approx. 4 liters) of water. Bring to a rolling boil, then add 1 teaspoon kosher salt. Reserve a heatproof cup to collect about 1 cup of the starchy cooking water just before draining the pasta.

Cook malfadini

Add 12 oz malfadini to the boiling water and cook until just shy of al dente (follow package directions, usually 8–10 minutes). Begin checking 2 minutes before the minimum time. When pasta is almost done, scoop out and reserve 1 cup of the cooking water, then drain the pasta and set aside.

Sauté aromatics

While pasta cooks, heat 3 tbsp extra-virgin olive oil and 1 tbsp unsalted butter in a large wide skillet over medium heat. Add the thinly sliced garlic and minced shallot and sauté gently for 1–2 minutes until fragrant and translucent but not browned. If using red pepper flakes, add 1 tsp now and cook 10–15 seconds to bloom.

Steam clams

Increase heat to medium-high, add the scrubbed clams to the skillet and pour in 3 tbsp dry white wine. Cover the skillet and steam the clams for 4–6 minutes, shaking the pan occasionally, until most clams have opened. Discard any clams that remain tightly closed after steaming.

Make sauce

Remove the lid and transfer the opened clams with any accumulated juices to a bowl, leaving the liquid in the skillet. Bring the liquid in the skillet to a simmer and add about 1/2 cup of the reserved pasta water, 1 tbsp fresh lemon juice, and 1 tsp lemon zest. Let it reduce slightly for 1 minute. Taste and season with up to 1 tsp kosher salt and 1 tsp freshly ground black pepper, adjusting to taste (remember the Pecorino is salty).

Finish pasta in pan

Add the drained malfadini to the skillet with the sauce and toss gently over medium heat. Add additional reserved pasta water, a few tablespoons at a time, as needed to create a silky emulsion that coats the pasta (use up to the remaining 1/2 cup). Return the clams and any juices to the pan and toss gently to combine and heat through for 1–2 minutes.

Add cheese and herbs

Remove the skillet from the heat. Off heat, sprinkle 1 oz finely grated Pecorino Romano and 3 tbsp chopped parsley over the pasta and toss or stir briskly to incorporate—the cheese will melt into the sauce, thickening and coating the pasta. Adjust seasoning with more lemon juice or pepper if desired.

Serve

Divide among 4 warmed plates or shallow bowls, ensuring clams are distributed evenly. Finish each portion with a small drizzle of extra-virgin olive oil and a light dusting of additional Pecorino if desired. Serve immediately with lemon wedges on the side.