Name: Linguine Alla Vongole copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati
Cuisine: Italian
Ingredients: 2 lbs of freshly washed clams; a small handful of parsley leaves; 3 cloves garlic; 1 small onion; 1 lb linguine or spaghetti; ½ fresh lemon; 1 cup dry white wine; 2 tblsps extra virgin cold pressed, olive oil

Linguine Alla Vongole copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati

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Italian

Ingredients

2 lbs of freshly washed clams
a small handful of parsley leaves
3 cloves garlic
1 small onion
1 lb spaghetti">linguine or spaghetti
Â½ fresh lemon
1 cup dry white wine
2 tblsps extra virgin cold pressed, olive oil

Directions

Immerse clams in fresh, clean water and remove taking out the sand, brush as well with small brush, repeat this till sand is removed.
Bring water to boil in separate pasta pot. Place in pasta and cook till al dente.
In a pot , place in the white wine and all clams. Bring clams to a boil, let boil for 5 minutes. Discard any clams that have not opened up. Remove from heat. Filter the liquid and set aside to be used as cooking liquid.
Chop parsley, onion and garlic. Place all in saute pan with olive oil and cooking liquid made from wine. Add in juice squeezed from Â½ fresh lemon, pinch of salt and freshly ground pepper and clams.
Saute for 5 minutes. Lower heat and toss in cooked pasta. Toss and serve.