FEEDS: 2

WHAT YOU’LL NEED:

• 1/4 C. olive oil
• 5 cloves garlic, sliced thin
• 2 T. fresh lemon juice
• 3 T. white wine, Chenin Blanc is great
• Juice of two 6 1/2 oz. cans minced clams
• Few grinds of black pepper
• 1 T. dry basil
• 1 T. dry parsley
• Clams from drained cans above
• 1 T. butter
• ½ lb. pasta
• 1/4 C. grated Parmesan cheese

LET'S COOK

Begin by putting a pot of salted water on to boil for the pasta. Next, pour the olive oil into a medium size sauté pan over a medium high burner. When the oil’s hot, add the sliced garlic and sizzle for about 20-30 seconds. Next, add the lemon juice, white wine, clam juice, pepper, basil and parsley, bring to a boil and let it reduce on a low burner.

Drop the pasta into the boiling water, stir it up and let it cook. When the pasta is still just a little firm, drop the clams and butter into the sauce. Drain the pasta and then drop it into the clams and sauce. Stir it all up and allow simmering over a low burner for a couple of minutes. Fold in the grated cheese and serve.

MORE IDEAS:

Bear in mind that you’re going to finish cooking the pasta in the sauce in the sauté pan. That way, the pasta absorbs the flavors of the sauce. Also pay attention to the fact that a smaller pasta shape will insure that you get some pasta and clams on your fork with each mouthful.