Bucatini with clam sauce

One of my favorite pasta dishes. Feel free to sub in linguine or spaghetti. For ease I sometimes use canned clams but I always recommend fresh if possible.

This is one of those no recipes, recipes. Heat some olive oil in a pan and slowly melt slivers of garlic and fennel if you wish. You can also add in a splash of white wine or vermouth. Stir in clam juice and canned clams and heat through. Dump in cooked pasta with a bit of the pasta water and keep tossing until the sauce is glossy and the pasta is toothsome and perfectly al dente. Top with chopped parsley and lemon zest. Serve with lemon wedges for squirting. YUM.