Spaghetti with Fresh Clams, Parsley, and Lemon

Ingredients

• 0.5 cup cooking wine dry white
• 8  garlic cloves thinly sliced
• 0.3 cup juice of lemon fresh
• 3 pounds littleneck clams fresh scrubbed
• 0.5 cup olive oil extra-virgin
• 0.3 cup parsley fresh italian chopped
• 1 pound pasta like spaghetti 

Equipment

• bowl
• pot

Directions

1. Heat oil in heavy large pot over medium-high heat.
2. Add sliced garlic and sauté until light brown, about 1 minute.
3. Add clams and 1/4 cup chopped Italian parsley; stir 2 minutes.
4. Add wine; simmer 2 minutes.
5. Add fresh lemon juice. Cover and simmer until clams open, about 6 minutes (discard any clams that do not open).
6. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite.
7. Drain.
8. Add pasta to clam mixture and toss to coat. Season to taste with salt and pepper.
9. Transfer to large bowl.
10. Sprinkle with remaining 2 tablespoons parsley and serve.