Lemon pasta with clams
What you need:
500 g of pasta
1 kg cockles (clams)
4 cloves garlic
1 bunch fresh parsley or basil
1 organic lemon
1/2 cup white wine
1 handful of grated parmesan cheese
salt and pepper
How to make it:
Rinse the mussels and discard those that are open or with and damage.
Cook the pasta al dente.
Chop the garlic and onion and fry it in olive oil.
Add the juice of a lemon and half dl. chardonnay.
Add the mussels and steam them further into the sauce till they open (about 3-4 minutes).
Turn the pasta into the sauce and add if necessary little pasta water.
Season with salt and pepper.
Add some parmesan cheese and chopped parsley or basil.
Serve with some fresh lemon zest.