Baby littleneck clams were steamed with clam juice, butter and lemon. Linguini was prepared and put in a stovetop casserole. The clam juice, butter and lemon mixture was added and the linguini was tossed with it. The clams were place on top and dressed garlic and parsley for flavor and lemon slices for presentation.
© 2019 Barbara Wrigley McDevitt ~ Southwest Florida ~ Minneapolis, Minnesota Food Photographer