Bill's linguini and clams

Contributed By: Bill Davis


1 lb. linguini or pasta of your choice
1 medium onion, chopped
3-4 cloves garlic, minced
juice of 1 lemon
2 tblsp. Parsley,
1 tblsp. Oregano
2 tblsp. Basil
2 ribs of celery, chopped
2 cans (6 ˝ oz.) minced clams with juice
2 bottles 8 oz. clam juice
˝ cup white wine, optional
salt& [ pepper to taste


Sauté onion, celery and garlic in olive oil until they are soft. Add the herbs an simmer for a few minutes.
Add clam juice, white wine and lemon juice. Simmer for a few minutes more.
Add clams last and simmer for only a few minutes to heat through. Don’t over cook clams or they will get rubbery!

Meanwhile, boil water for the pasta and cook pasta until al dent!
Use pasta of your choice but I use radiator, orchetti(ears) or fiore (flowers) because they will catch the pieces of clam!
Also you may put small florets of broccoli in with your onion etc. for an added touch!

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