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Scrub clams under cold running water. In an 8-quart Dutch oven, combine 4 quarts cold water and 1/3 cup salt; add clams. Soak for 15 minutes; drain and rinse. Discard water. Repeat soaking, draining and rinsing twice.
Heat oil in a very large skillet over medium heat. Add shallots; cook for about 2 minutes or until lightly browned. Add broth, wine (or additional broth), lemon juice and crushed red pepper. Bring to a boil. Add clams; reduce heat to medium-low. Cook, covered, for 8 to 10 minutes or until clams are opened. Discard any unopened clams.
Toss together clams and spaghetti. Top with parsley. If desired, sprinkle with Parmesan.