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


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