Serves 4

 

Ingredients

 

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

 

 

 

 

 

Preparation

 

Step 1

 

Add first 6 ingredients to large sauté pan. Bring to boil.

 

Step 2

 

Reduce heat and simmer until clams just open. Remove clams.

 

Step 3

 

Add cooked pasta to liquid. Cook until just warm.

 

Step 4

 

Add lemon zest, tomatoes and parsley. Tomatoes should be just warm, but still firm.

 

Step 5

 

Remove from heat.

 

Step 6

 

Divide pasta onto 4 plates. Arrange 5 clams per plate on pasta. Garnish with freshly shaved Parmesan cheese.  Serve immediately.