1 lb Dry Linguini Pasta
24 - 32qty Fresh Manila Clams
1/2 Cup Fresh Italian Parsley, chopped
1/2 Cup Fresh Italian Parsley, chopped
Salt and Pepper, to taste
1/2 Cup Dry White Wine
Lemon wedges to garnish
2 Tbsp butter
Rinse clams in a large colander and discard any that are open.
In a large saute pan, cook the clams in the white wine, covered, until they have all opened up, about 4 - 7 minutes. Remove any clams that have not opened.
Add chopped garlic to the pan with butter and cook over medium heat another 3 - 4 minutes taking care NOT to brown the garlic, remove pan from heat when cooking the pasta.
Cook pasta to al dente, drain and drizzle with a touch of olive oil, just before serving add the clam mixture and season to taste.
