Little Neck Clams with Fetuccini

Fettucini with Fresh Clams, Parsley & Lemon
4 Servings

Ingredients

1/2 cup extra virgin olive oil
8 garlic cloves slices
1/2 cup chopped Italian parsley
1/2 cup dry white wine
1/4 cup freshly squeezed lemon juice
3 lbs Littleneck clams
or Manila clams, scrubbed
1 lb. fettucini or spaghetti

Directions

Immerse clams in a bowl of water first and scrub with a brush, change the water three times, there is often sand attached.
Prep your ingredients as it goes fast.
Prepare bowls with 1/2 cup chopped parsley,1/2 cup wine,1/4 cup lemon juice.
In a saucepan pour 1/2 cup extra virgin olive oil and add 8 garlic cloves.

Heat up a saucepan of water for the fettucini, with a tablespoon salt.
When the water is boiling, add fettucini, stir a little with a wooden spoon.

Next, heat the oil and garlic over medium heat, once the garlic is medium brown,
(2 mins) add clams and the Italian parsley. Stir for 2 minutes.
Add wine, simmer for 2 mins.
Add lemon juice, cover and simmer till clams open (6 mins) 

The fettucini should be done, drain in a colander, pour the sauce the clams cooked in over the fettucini and place the clams on top................serve with salad.