Recipe: Linguini with Clams (serves 2)

Linguini with Clams (serves 2)

12 clams, littleneck
3 tbsp. olive oil
1/4 tsp. basil, chopped
1/8 tsp. oregano
salt and pepper to taste
1/2 tsp. garlic, fresh
2 tbsp. butter or margarine
1/2 tsp. parsley, chopped
1/4 tsp. lemon juice

Rinse clams, drain and set aside.

In a saute pan, heat the oil. Add the garlic and lightly toss until golden brown.

Add the littleneck clams, cover and steam until the clams open.

Add the remaining ingredients and simmer 3-4 minutes.

Serve over medium size cooked linguini, cooked al dente.

Source: New York Seafood Council