| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Alive &, Cooking |
2 |
servings |
INGREDIENTS
| 2 1/2 |
lb |
Fresh small clams in their shells |
| 3 |
tb |
Olive oil |
| 1 |
|
Clove garlic; chopped, up to 2 |
|
|
Salt and pepper |
| 7 |
oz |
Spaghetti |
| 2 |
tb |
Fresh parsley; chopped |
INSTRUCTIONS
Put the cleaned clams in a saucepan with 1tbsp of the olive oil. Cover the
pan and shake over moderate heat to open the clams, this will take 6-8
minutes. Discard any that do not open after this time. Drain, reserving the
liquid.
Heat the remaining oil, add the garlic and fry. Add the clams and mix
quickly. Add the reserved liquid, bring to the boil and remove from the
heat, keep warm.
Boil the spaghetti until it is al dente. Drain and mix with the clams.
Serve at once, sprinkled with parsley and black pepper.
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