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- Spaghetti with Fresh Clams, Parsley, and Lemon
- (Spaghetti con Vongole Fresche, Prezzemolo, Limone)
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- Ingredients:
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1/2 cup extra virgin olive oil
8 garlic cloves, thinly sliced
3 lbs fresh Manila clams or small littleneck clams, scrubbed
1/4 cup plus 2 tablespoons chopped fresh Italian parsley
1/2 cup dry white wine
1/4 cup fresh lemon juice
1 lb spaghetti
Directions:
Heat olive oil in heavy large pot over medium-high heat.
Add sliced garlic and saute until light brown, about 1 minute.
Add clams and 1/4 cup chopped Italian parsley; stir 2 minutes.
Add wine; simmer 2 minutes.
Add fresh lemon juice.
Cover and simmer until clams open, about 6 minutes (discard any clams that do not open).
Meanwhile, cook pasta in large pot of boiling salted water until 'al dente'. Drain.
Add pasta to clam mixture and toss to coat.
Season to taste with salt and pepper.
Transfer to large bowl.
Sprinkle with remaining 2 tablespoons parsley and serve. Makes 4 servings.
That's it!
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