Linguine and Clams

2 cans clams
1 jar clam broth
4 cloves of garlic, chopped
1/4 cup parsley
juice of 1/2 lemon
1/2 tbs. lemon zest
parmesian cheese to taste

In a skillet brown garlic in 2 Tbs. olive oil
add clams and clam broth bring to boil lower to simmer
add parsley and juice of lemon and zest.
In seperate pot, bring 4 qts water to boil, and boil pasta until done following directions
drain pasta retaining 1 cup of pasta water
When pasta is done, pour clam mixture over pasta, top with fresh parsly
top with parmesian cheese
ENJOY!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s