Ingredients
12 oz linguine
1/2 dry white wine or chicken broth
1 small onion, finely chopped
2 Tbsp minced garlic
2 cans(6 1/2oz each)chopped clams, drained; juice reserved
1 cup chicken broth
3/4 cup chopped fresh parsley
2 tsp freshly grated lemon zest
juice from 1 medium lemon
1/2 tsp salt
1/8 tsp freshly ground pepper
2. While pasta cooks, put wine, onion and garlic in a large saucepan
over medium heat and bring to a simmer.
Cover and cook 5 minuates or until onion is soft.
3. Add reserved clam juice and 1 cup chicken broth.
Bring to a simmer and cook uncovered 3 to 5 minuates for flavors to blend.
Stir in clams; heat through.
4. Drain pasta; return to pot. Add clam sauce and remaining ingredients; toss to mix and coat.
Pour into warmed pasta bowl.