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3 can(s)baby clams
1 tspolive oil
6 smallcloves of garlic minced
4 Tbspitalian parley chopped
1 1/2 lbsemolina pasta or linguine
How to Make Clams and Pasta
- Strain clam juice from clams (reserve clams) into saucepan, and heat until liquid is reduced by half.
- Into medium skillet, pour enough olive oil to cover the bottom of the pan. Add butter, garlic and 2 tbsp. of parsley. cook until garlic is soft. and transparent.
- Add the reduced clam juice, increase heat and let mixture come to a a boil. Add clams and the remaining parsley, and cook until heated through. Do not over cook clams they will become tough.
- Pour over hot drained pasta. Salt and pepper to taste.