I've changed some things up on this recipe. To see Jenna's original recipe, buy her lovely book! (p. 13). I've made this recipe with fresh little neck clams and canned ones. You can make the pasta recipe either way!
Author: Hip Foodie Mom, adapted from White Jacket Required
1tbsp.extra virgin olive oil
1-2clovesgarlicchopped (or minced)
salt and pepper to taste
2cans 15 ounce white clam sauce (I bought Progresso)
1 lblittleneck clamswashed*
Juice of one lemon
1/2cupfresh Italian parsleychopped and split (for sauce and garnish)
1/2 cupParmesan cheesefreshly grated
In a large pot, bring salted water to a boil and cook the pasta until al dente. Drain and set aside.
Heat olive oil in a large pan over medium-high heat until it shimmers. Add the onions, mushrooms and garlic and cook until soft and tender, about 5 minutes. Add the clams and clam sauce and continue to cook for 3-4 minutes. Season with salt and pepper.
Add the lemon juice, and half of the parsley. Bring to a simmer and cook for about 3 more minutes. If using fresh clams, discard any clams that have not opened.
Add the cooked pasta to the sauce and mix. Serve with freshly grated Parmesan cheese and the remaining parsley. Enjoy!
*For the clams: Run the clams under cool water and scrub clean with a stiff brush, discarding any that are open and won’t close when tapped on a firm surface. Rinse and set aside.