Cut Tribeca Oven French Baguette into 1-inch pieces. Arrange the bread pieces in an even layer on a rimmed baking sheet. Bake in a convection oven at 325℉ for 18-25 minutes, until bread is crisp and light golden-brown. Allow to cool completely at room temperature.

Place the bread in the bowl of a food processor. Pulse, until reduced to a small crumb. Store half the breadcrumbs in an airtight container to use in another preparation.

In a large skillet, combine the remaining breadcrumbs, 2 tsp oil and calabrian chili over medium-high heat. Cook, stirring frequently, until golden-brown, about 3-4 minutes. Set aside.

Heat remaining oil in a large skillet over medium heat. Add the garlic and shallots and cook until tender and fragrant, about 1 minute. Stir in the wine and crushed red pepper fl akes. Add the clams and season with salt and pepper. Cover with lid and simmer until clams open, about 6-8 minutes. Discard any unopened clams.

Add the pasta to the skillet with clams. Stir in butter, parsley, lemon juice and lemon zest, and cook until butter is melted and forms a thin sauce that coats the pasta, about 1-2 minutes. Garnish with the breadcrumb mixture and serve.