Add all the breadcrumb ingredients together in a bowl. Drizzle with olive oil, and mix together until the breadcrumbs resembles wet sand (adding more olive oil as needed). Then set aside.

Heat a large skillet over medium heat and drizzle with olive oil and butter. Once hot, add the shallots and cook until softened and translucent. Then add the Calabrian Chili Paste, grated garlic, fennel seeds, and red pepper flakes. Cook until fragrant

Deglaze the pan with white wine and 1/2 the lemon. Cook until the wine reduces (about 2 minutes).

Add the clams and remaining juice. Cook just until heated through (about 2-3 minutes). Then fold in the 1.5 cups of your breadcrumbs, the chopped parsley, chopped oregano, and lemon zest.

Transfer to a shallow baking dish (or pie pan). Then top with a few cubes of butter and the remaining breadcrumbs. Drizzle with olive oil and bake at 400º for 15-20 minutes, then broil for 2-3 minutes.

Once done, garnish with fresh parsley and a drizzle of olive oil.