I read an article recently where Martha Stewart discussed what would be served during her last meal. Like her, I don't plan on having mine for a very, very long time but, when I do this dish will be served. Classic, minimal ingredients required and the flavors are delicious.

Serves 4

1 pd of linguini pasta

4 tbsp of unsalted butter

1 yellow onion diced

2 cloves of fresh garlic minced

The juice from one lemon

Splash of dry white wine

2 tbsp olive oil

1 tsp red pepper flakes

1/2 cup of fresh parsley rough chopped-Divided

1 pd of fresh little neck clams, rinsed and lightly scrubbed

1/2 cup freshly grated parmesan

Salt a handful for pasta water and to taste for finished dish

Bring a large pot of water to a boil, add salt once boiling. Add pasta, cook for 8 minutes. You want the pasta to be al dente, still firm in the center when you bite into it.

While it cooks; melt butter in a sauce pan over medium heat. Add diced onion and saute´ for 2 minutes, until the onions start to become translucent. Add garlic and cook for another minute. Add lemon juice, white wine, olive oil and red pepper flakes. Stir, then add half the parsley to combine. Add the clams and stir once and allow the clams to rest so they can cook. The clams should begin to open quickly, they only need about 2 minutes to cook. Discard any clams that don't open.

With tongs, directly grab the pasta and add it to pan of sauce and clams. Once all pasta is added toss ingredients together till well combined. Serve in four bowls, top with remaining parsley and grated cheese.