LINGUINI WITH CLAM SAUCE & LITTLENECK CLAMS

COOK 1 POUND OF PASTA. CLICK HERE FOR GF RECIPE TOSS WITH A LITTLE EVOO & SALT. SET ASIDE.

IN A POT, HEAT 2 T. EVOO AND SAUTEE 4 CHOPPED GARLIC CLOVES. ADD 1/2 STICK BUTTER AND LET MELT. POUR IN 1C. WHITE WINE & 2 CANS OF CHOPPED CLAMS (1 WITH THE LIQUID AND 1 WITHOUT) AND COOK ON LOW A FEW MINS. ADD 25 LITTLENECK CLAMS AND COVER THE POT. COOK 10 MINS TO ALLOW CLAMS TO OPEN. REMOVE COVER. ADD JUICE FROM 1 LEMON, HANDFUL OF CHOPPED PARSLEY AND POUR OVER THE PASTA. ADD SALT AND PEPPER TO TASTE!