Clam Pasta

• 2 bags of Rainforest Seafoods Clams, defrosted
• 1 lb linguine
• Juice of 1 lemon
• 1 cup white wine
• 1 cup clam juice
• 1 tsp capers
• 1/4 tsp oregano
• 1 sprig of thyme
• 1 head of garlic, minced
• 4 anchovies, minced
• 4 tbsp olive oil
• 1/2 tsp red pepper flakes
• 2 tsp seasoning salt
• 1 tsp all-purpose seasoning
• 1/2 tsp black pepper
• 4 tbsp butter
• 1/2 cup heavy cream
• 1/3 cup freshly grated Parmesan
• 2 tbsp chopped parsley

Preparation

• Boil water in a large pot and salt the water.
• In a large saucepan, heat the olive oil on medium high heat.
• Saute the onion, thyme, oregano, capers, anchovies, and red pepper flakes for 5-7 mins.
• Add the seasoning salt, all purpose seasoning, and black pepper.
• Deglaze the pan with white wine, clam juice, and lemon juice.
• Lower the heat and simmer for 10 mins.
• Add the defrosted clams to the sauce.
• Add the pasta to the boiling water and cook until its just under al dente.
• Add the pasta to the sauce and let it finish cooking.
• Add the cream, Parmesan, butter, and parsley to serve.