total time: approx. 90 minutes (75 minutes for prep, 15 minutes cooking)
at least 2 doz. little neck or manila clams
3 tbsp olive oil
1 to 2 cloves of garlic, minced
3 tbsp fresh parsley, chopped
1/4 cup white wine or water
salt & pepper, to taste
1 lb pasta
chopped parsley for garnish
At least an hour before dinner, use a brush to individually scrub each clam before rinsing and placing it in a large bowl of cold freshwater. Rinse them a second time just before proceeding with the recipe.
Bring a 6 quart pot of salted water to boil.
Add oil to a large frying pan with a lid. Add the garlic, parsley and the wine or water.
Add the pasta to the pot of salted boiling water. The pasta, if dried, should take 9 or 10 minutes to cook. If fresh, less time will be needed. Time it so that its completion coincides with that of the clams.
Just when the frying pan’s liquid begins to show signs of boiling, add the clams and cover tightly,
In about 5 to 8 minutes, the clams should be open & steamed. Discard any unopened clams. Replace cover and remove from heat.
Reserve 1 cup of the pasta water, drain the pasta, and combine the clams & pan juices with the drained pasta. If too dry, add some of the reserved pasta water.
Serve immediately, garnished with chopped parsley.
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