INGREDIENTS:
2 tbsp extra-virgin olive oil
1 clove of garlic minced
2 tbsp lemon juice
2 tsp La Spaghetatta
1 c dry white wine
1 lb. clams (fresh or canned)
1 c clam juice
1 lb. linguine
1/4 c fresh chopped parsley
1 tbsp butter


DIRECTIONS:
Using a shallow pan, saute the garlic in the olive oil for 5 minutes. Add the clams and the lemon juice to the pan for 2-3 minutes. Add the wine and let it evaporate. Add the clam juice and cook for 10 minutes. Turn off the heat and add the butter and La Spaghetatta. Cook the pasta al dente. After the pasta is cooked, toss the pasta with this sauce. Finally, top with fresh parsley.