Heat sauté pan with oil. Once oil is smoking, add clams and cover pan. Add garlic and shallot to top of the shells as the pan is really hot and you’ll have lots of sizzling. Cover quickly—the steam from the clam shells will keep your garlic from burning. After a minute and once you hear action in the covered pan, add white wine. Let the wine dissipate and then add clam stock. Finish with salt, parsley and butter. Heat and toss pasta, then plate shells on top of the dish and add the remainder sauce left in the pan.