Linguini with Clam Sauce

• 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

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

kosher salt, linguini, canola oil, garlic, lemon, whole clams, parsley, unsalted butter, freshly ground black pepper

Taken from www.foodnetwork.com/recipes/sandra-lee/linguini-with-clam-sauce-recipe.html (may not work)