Limpet pasta is a clammy feast that is bound to pique the palate and quench hunger
quickly.

Ingredients
• Several handfuls of limpets
• 1 lb pasta, precooked
• 1/4 cup butter
• 1/4 cup olive oil
• 5 clove garlic
• 1/2 cup chopped green onions
• 1/4 cup capers
• 1 tea fresh cracked popper
• 1/2 cup parsley
• 1/2 cup fresh grated parmesan cheese
• 1/4 cup white wine
• 2 lemons

Preparation
• Take several handfuls of limpets and wash dirt from meaty foot.
• Boil pasta or reheat preboiled in hot water in a colander.
• Place butter and oil in a wok.
• Add garlic and onions. Sauté
• Fill wok 3/4 with pasta. Toss until all strands are loaded with garlic oil.
• Add 2 to 3 handfuls of limpets.
• Add capers and pepper, followed with parsley, Parmesan cheese, lemon and wine.
Do not overcook the limpets, serve when limpets fall from their shell.
Adjust lemon to taste.