Baby Clam Scampi spaghetti (alle vongole)
1 pound angel hair pasta (or Fettuccine)
1/2 cup (1 stick) butter
5 garlic cloves minced or pre-minced garlic to taste
1/2 teaspoon salt (I sprinkle Kosher\Sea salt on when serving)
1/2 teaspoon black pepper
2 (10-ounce) cans whole baby clams, drain juice into pasta water
1 tablespoon lemon juice (to taste)
Cook the linguine according to the package directions (al dente) in the clam juice; drain.
Meanwhile, melt the butter in a large skillet over medium-low heat. Stir in the garlic, salt, and pepper and sauté for 2 to 3 minutes, or until the garlic is tender. Stir in the clams, and lemon juice; cook for 3 to 5 minutes, or until heated through
Serve with garlic bread or EVOO on a bread dipping plate with Italian seasoning and minced garlic. Try my bread dripping\ Italian Dressing Recipe.
Basil, parsley, dried chili’s and some white wine are a killer addition to the sauce.