2- 10oz cans whole baby clams in clam juice
1 medium onion diced small
5 garlic cloves minced
1 stick butter
4 tbsp fresh parsley or 1 tbsp dried
1 cup white wine
2 cups chicken stock
8 oz jar of clam juice
Fresh grated Parmesan cheese for serving
Fresh Lemon for serving
1 tsp red peppers (more for serving)
Get water boiling for noodles or if doing zoodles “zoodle” them up!
Dice onions, mince garlic and chop parsley.
In a sauté pan add butter, garlic and onions. On medium heat simmer and stir until garlic and onions are soft. About 6 minutes. Then add wine, chicken stock and clams. Squeeze 1/2 lemon into sauce and bring to a boil. Then add parsley and red peppers. Let boil until it begins to reduce. About 5-7 minutes. Add in 1/4 cup fresh Parmesan cheese.
Cook and drain pasta and place into serving dish. Pour sauce all over top of noodles or zoodles. Garnish with fresh parsley, lemon wedges, fresh Parmesan and red peppers! Serve with crusty garlic bread to sip up all the yummy leftover sauce and side salad!