1 package (12 ounces) spaghetti
1/4 cup butter
2 cloves garlic, minced
1/4 cup Goosecross Pinot Gris
2 tablespoons lemon juice
1/4 teaspoon dill weed
2 tablespoons parsley, chopped
2 cans (6.5 ounces) minced clams, reserve juice
Minced parsley, as garnish
1/2 cup Parmigiano Reggiano, grated
Bring a large pot of salted water to a boil, add the spaghetti, and cook about 8 minutes or until al dente.
While spaghetti is cooking, melt the butter in a large saucepan over medium heat. Cook garlic in butter about 3 minutes, stirring occasionally, until lightly golden. Add the wine and lemon juice, mix well. Stir in the dill weed, 2 tablespoons of parsley, and the clams with their juice. Heat to boiling, reduce heat to low and simmer up to 5 minutes.
Drain the spaghetti (no need to rinse it). Add spaghetti to the clam sauce and toss. Ladle the spaghetti with clam sauce into individual pasta bowls, sprinkle with parsley and grated Parmesan cheese.