Ingredients
2 boxes Linguine, cooked, reserve 1-2 cups pasta water after cooking!5 dozen little neck clams, scrubbed of sand
1/2 cup olive oil
1/2-3/4 BOTTLE white wine
4-5 large lemons, juiced (zest 2 of them)
8-10 plum tomatoes or vine-ripe tomatoes roughly chopped6 garlic cloves, minced
1 stick butter, cubed
lots of salt and pepper
3/4 cup freshly chopped parsley
3/4 cup freshly chopped basil
Parmesan cheese for garnish at table
Description
Petit Chef
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