Florida Clam Linguine with Tomato, Basil, Lemon and Cortez Bottarga

Ingredients (13)

• 20 live Florida clams, rinsed
• 2 large Florida tomatoes, diced
• 4 cloves garlic, peeled and chopped small
• 1 cup vegetable broth
• 2 tablespoons panko (Japanese breadcrumbs), toasted
• 1/2 teaspoon lemon zest, chopped fine
• 1 tablespoon Parmesan cheese, grated
• 1 pound linguini pasta, cooked (8 ounces raw pasta = 1 pound cooked)
• 1/2 lemon, juiced
• 1/4 cup fresh basil, chopped
• 2 heaping tablespoons Cortez Bottarga, shaved (optional)
• 1 lemon
• Sea salt and fresh ground pepper, to taste