Serves: 2 to 3
INGREDIENTS
- 1 pound Fairway fresh linguine
- 2 tablespoons Fairway extra-virgin olive oil
- 18 little neck clams
- 2 pints Fairway's Chef's Kitchen white clam sauce
- Pinch of Fairway sea salt
- Pinch of Fairway black pepper
- 1/2 lemon
- 1/4 cup parsley, chopped
- 1/4 cup grated Parmigiano-Reggiano cheese
DIRECTIONS
- Bring large pot of water to a boil.
- Place fresh pasta in water, and cook for 1 to 2 minutes, then strain and set aside.
- In large saute pan, heat olive oil on medium-high heat.
- Add clams, and saute for 2 minutes.
- Add 2 pints of clam sauce to the saute pan, along with the sea salt and pepper, and mix.
- Cook until the clams open.
- Toss pasta in with clams and sauce.
- Plate the pasta and clams together, and garnish with the lemon cut into half-moon slices, the chopped parsley, and the grated cheese.
