<meta http-equiv="Content-Type" content="text/html; charset=utf-8"><meta name="ProgId" content="Word.Document"><meta name="Generator" content="Microsoft Word 11"><meta name="Originator" content="Microsoft Word 11">2 1/4 pounds fresh clams
4 tbsp olive oil
3 tbsp chopped fresh Italian parsley
1/2 cup dry white wine
12 ounces dried spaghetti
2 garlic cloves
salt and ground pepper
How to Prepare :
Scrub the clams clean under cold water.
Heat 1/2 the oil in a large saucepan. Add the clams and 1 tbsp of the parsley and cook over high heat for a few seconds. Pour in the wine, cover tightly. Cook for about 5 min., shaking pan frequently, until clams open. Meanwhile cook pasta in salt water.
With a slotted spoon, transfer clams to a bowl, discard the ones not open. Strain liquid and put aside.
Heat remaining oil in a clean pan. Fry the garlic cloves over medium heat until golden. Remove the garlic and discard.
Add shelled clams to oil. Add some of the liquid from the clams, and then add pepper. Cook for 1-2 mins. Gradually add more liquid as sauce reduces. Add remainder parsley and cook for 1-2 mins.
Drain the cooked pasta, add the clams and sauce and toss well. Garnish and serve.
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