This is a very tasty way to perk up that old spaghetti with the fruits of the sea; the clean, briny taste of the clams really comes through. Serves six as a first course, four as a main course.
Instructions
1. Cook the pasta according to package directions. Drain it and toss with a little olive oil to prevent sticking.
2. Put the clams and the clam juice in a skillet and cover. Cook until all the clams have opened, about 2 to 3 minutes.
3. Discard any clams that did not open. Remove the clams from the pan, strain the liquid through a coffee filter and return the liquid to the pan.
4. Remove the meat from the clam shells and discard the shells. Set the meat aside.
5. Bring the clam liquid, salt and pepper to a boil and reduce to about 1/4 c. In a separate saute pan, heat the olive oil heat.
6. When the oil is hot, add the garlic and cook for 1 to 2 minutes, stirring. Add the reduced clam liquid, lemon juice and meat to the garlic and remove from the heat.
7. Taste the sauce for seasoning and add more salt and pepper if desired.
8. Place pasta in large dinner bowls and drizzle some sauce over the top. Sprinkle with parsley and serve.
Tags: clam liquid, medium heat, over medium, over medium heat, salt pepper