3 dozen Cedar Key Clams in shell, washed
2/3 cup freezer basil
1 lemon, zested and juiced
1/2 cup white wine (try pinot grigio)
8 ounces pasta whole wheat fettuccini, cooked
Mix together freezer basil (frozen or
defrosted), lemon zest and juice, set aside.
Heat large heavy pan over high heat,
add clams and do not disturb until clams open
and juices start to flow. Drizzle 3-4 tablespoons
of basil and lemon over clams, mix in
lightly and add wine. Stir again, lower heat and
simmer for 10 minutes.
Mix remaining basil and lemon with
hot pasta. Serve clams in their shells with lots
of pan juices over the pasta, a side of hot crusty
bread and extra napkins.
Copyright © 2008 Stefanie Samara Hamblen