My daughter ate about half of hers after scraping off the parsley, clams and bits of onion. Oh well. My son ate a bit but didn't love it, but I'll keep after him. After all, shrimp, a cousin from the sea, is his favorite thing to eat.

Linguine with Clams and Parsley

Serves 4

12 ounces linguine pasta or thin spaghetti

1/2 cup dry white wine or chicken broth

1 small onion, finely chopped

2 tablespoons minced garlic

13 ounces chopped clams, drained, juice reserved

3/4 cup chicken broth

3/4 cup chopped fresh parsley

2 teaspoons freshly grated lemon zest

Juice from 1 medium lemon

1/2 teaspoon salt

1/8 teaspoon freshly ground pepper

Cook pasta in a large pot of lightly salted boiling water as package directs. While pasta cooks, put wine or broth, onion and garlic in a large saucepan over medium heat and bring to a simmer. Cover and cook 5 minutes or until onion is soft. Add reserved clam juice and 3/4 cup chicken broth. Bring to a simmer and cook uncovered 3 to 5 minutes for flavors to blend. Stir in clams; heat through. Drain pasta; return to pot. Add clam sauce and remaining ingredients; toss to mix and coat.

--Adapted from Woman'sDay Tuesday Night is Pasta Night