Spinach Linguni With White Clam Sauce Recipe

Directions:

1. In a heavy skillet, heat the olive oil.Stir in the garlic and cook over moderate heat, stirring constantly, for about 30 seconds.
2. Pour in the clam broth,wine,garlic,parsley,oregano,basil,pepper,salt and lemon juice and boil briskly over medium high heat for about 3-5 minutes. Remove from heat and set aside.
3. In a large kettle or soup pot bring the water to a bubbling boil over high heat adding1/2 teaspoon salt.Add the linguine or spaghetti and (if you desire add a 1 teaspoon oil),this will keep the pasta from sticking together.Stir it gently with a wooden spoon for a few moments to prevent from sticking together or to the bottom of the pot.
4. Boil over medium high heat, for 6 minutes or until the pasta is to your liking.I like mine a little harder than most when taken from the pot as it's still cooking.Dump into a large colander, draining the water and stirring as you go, this will separate the linguine.Let drain and cover until ready to plate.
5. Add the soft butter to the pasta before serving. Bring the sauce in the skillet to a boil add the clams.
6. Stirring constantly, for 1 or 2 minutes. Then pour the clams and sauce over the spaghetti, sprinkle with Parmesan cheese.
7. Taste and season with salt and pepper if needed. Serve at once.