INGREDIENTS

INSTRUCTIONS

Put the olive oil and garlic in a large skillet (large enough to hold the
clams and the pasta later) over a medium-high heat and cook until the
garlic begins to sizzle. Add the clams in their shells. Add the wine and
cook, stirring occasionally, until the alcohol evaporates; about 1 minute.
Once the wine has evaporated, cover the skillet to steam the clams open.
While the clams are steaming, bring 4 quarts of water to a boil in a large
saucepan or pot. Check the clams frequently, and when they have all opened,
remove the skillet from the heat. Add 1 tablespoon of salt to the boiling
water. Drop in the pasta and stir until the strands are submerged. When the
pasta is molto al dente (about 1 minute away from being al dente), drain
well. Immediately, return the skillet with the clams to a medium heat and
add the drained pasta so that it finishes cooking in the skillet. Cook
until the pasta is al dente and most of the liquid in the skillet has
evaporated. Stir in the butter and the parsley and serve at once. This
recipe yields 4 servings.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Giuliana
Hazan, "The Classic Pasta Cookbook" From the TV FOOD NETWORK - (Show #
CL-9126 broadcast 05-11-1998) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
11-15-1998
Recipe by: Giuliana Hazan
Converted by MM_Buster v2.0l.

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