8 oz country ham, julienned
2 clove garlic
8 oz white wine
8 oz water
4 oz unsalted butter
20 baby clams
1 lb linguine, cooked al dente
2 large, vine-ripened tomatoes, diced
1 tbs lemon zest
2 tbs Italian parsley, chopped
Shaved Parmesan garnish
Add first 6 ingredients to large sauté pan. Bring to boil.
Reduce heat and simmer until clams just open. Remove clams.
Add cooked pasta to liquid. Cook until just warm.
Add lemon zest, tomatoes and parsley. Tomatoes should be just warm, but still firm.
Remove from heat.
Divide pasta onto 4 plates. Arrange 5 clams per plate on pasta. Garnish with freshly shaved Parmesan cheese. Serve immediately.