Ingredients

• Kosher salt
• 1 (16-ounce) package linguini
• 1 tablespoon canola oil
• 1 tablespoon chopped garlic
• 1 lemon, zested and juiced (zest reserved for Round 2 Recipe Lasagna Roll Ups)
• 1 (10-ounce) can whole clams
• 1 tablespoon chopped fresh parsley
• 2 tablespoons unsalted butter
• Freshly ground black pepper

Instructions

1. Bring a large pot of salted water to a boil. Add the linguini, cover the pot, and bring it back to a boil. Remove the cover, stir, and cook until al dente, about 8 minutes. Reserve 1 cup of pasta cooking water. Drain the pasta and set aside. (Reserve 1 cup pasta for the Round 2 Recipe Savory Noodle Pie.)
2. Heat a large skillet over medium heat with the oil. Add the garlic and cook for 30 seconds. Add the lemon juice and the clams with their juices. Cook for 2 minutes to warm the clams through. Add the parsley and butter to the clams and stir. Taste and season with salt and pepper, if needed. Pour the pasta onto a serving platter and pour the clams and sauce over the pasta. Serve immediately.