Briny clams tossed with spaghetti, garlic, white wine, and a light buttery pan sauce.
180 gClams
25 gButter
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5 clovesGarlic
5 gParsley
120 gSpaghetti
0.25 cupWhite wine
1.5 tbspLemon Juice
To tasteSalt
To tasteBlack Pepper
Rinse the clams well and mince the garlic and parsley.
Boil the spaghetti in salted water for 10 minutes until al dente.
Simmer garlic, white wine, and clams in a covered skillet for 6 minutes until the clams open.
Toss the spaghetti with butter, lemon juice, parsley, black pepper, and the clam pan juices.