Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Sauces
Seafood Low-cal
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
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.
