Instructions: Heat oil in heavy large pot over medium-high heat. Add sliced garlic and saute until light brown, about 1 minute. Add clams and 1/4 cup chopped Italian parsley; stir 2 minutes. Add wine; simmer 2 minutes. Add fresh lemon juice. Cover and simmer until clams open, about 6 minutes (discard any clams that do not open).

Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Add pasta to clam mixture and toss to coat. Season to taste with salt and pepper. Transfer to large bowl. Sprinkle with remaining 2 tablespoons parsley and serve.

This recipe yields 4 servings.

Comments: Lemon juice is an integral part of this classic dish. Choose the smallest clams possible, and make sure not to overcook them.

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