| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Italian |
Pasta, Sauces, Seafood, Low-cal |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 3 |
md |
Garlic cloves, chopped fine |
| 1 |
c |
Rich fish stock, salt-free |
| 1 |
c |
Dry white wine |
| 36 |
sm |
Fresh clams, such as Littlenecks or Manilas, in the shell, thoroughly cleansed |
| 1/4 |
c |
Fresh Italian parsley, finely chopped |
|
|
Freshly ground black pepper |
|
|
Cooked pasta such as linguine or spaghetti |
INSTRUCTIONS
In a large saucepan, heat the oil with the garlic over moderate heat. When
the garlic sizzles, add the fish stock and wine.
As soon as the liquid comes to a boil, add the clams and cover the pan.
Steam the clams until all of them have opened, 3 to 5 minutes; discard any
unopened clams. With a slotted spoon, remove them from the pan and place
them, shells and all, on top of cooked pasta.
Stir the parsley into the liquid and spoon the liquid over the clams and
pasta. Season to taste with black pepper.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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