Ingredients
200g linguine pasta
500g Fresh Clams
2 Tbsp butter
2 grind garlic cloves
1/4 tsp Sea salt
1/4 tsp Black pepper
3 tbsp Fresh chopped parsley
1/4 cup fresh lemon juice
Steps
Heat Butter in a deep skillet, add garlic , lemon juice, and clams, cover pan, and steam over medium-high heat until clamshells have opened, about 5-8 minutes.
(A few clams might need a little extra time. Discard any clams that don't open after 10-13 minutes.)
Reserve ½ to 1 cup of pasta water before draining the linguine, add it to the sauce.
Add linguine to the pan, tossing to coat, and season with salt and pepper.
Add your fresh chopped parsely as a last step and turn off the heat.
