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This entry was posted on September 2, 2011 by Brian Larkowski.
½ cup olive oil8 garlic cloves, thinly sliced3 lb fresh Manila clams or small littleneck clams, scrubbed6 Tbsp chopped fresh parsley, divided½ cup dry white wine¼ cup lemon juice 1 lb fettuccineSalt and pepper
Preparation: Serves 4Heat oil in a large pot over medium-high heat. Add sliced garlic and sauté until light brown, about 1 minute. Add clams and 4 tablespoons parsley; stir 2 minutes. Add wine; simmer 2 minutes. Add 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.
This entry was posted in Recipes on September 2, 2011 by Brian Larkowski.
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