This spaghetti recipe from <i>Style at Home </i>food editor Donna Hay is a seafood lover's dream.

 

Ingredients

• 2 lb baby vongole or other clams or mussels
• 7 oz. cooked spaghetti
• 3-4 crushed garlic cloves
• 1 cup dry white wine
• 1 lemon
• Flat leaf parsley
• 1 tbsp. butter
• Sea salt
• Cracked black pepper

Directions

1 Melt butter in large saucepan with crushed garlic cloves.

2 Add dry white wine and baby vongole, or other clams, or mussels. Cook until shells are opened.

3 Stir in chopped flat-leaf parsley, sea salt, cracked black pepper and cooked spaghetti.

4 Squeeze lemon on top and serve.

Serves 2