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  Cedar Key Clams with Basil and Lemon



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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