Pasta With White Clam Sauce

Ingredients

2 tablespoons olive oil
3 mediums garlic cloves, chopped fine
1 cup rich fish stock, salt-free
1 cup dry white wine
36 smalls fresh clams, such as littlenecks or manilas, in the shell,
1/4 cup fresh Italian parsley finely chopped
freshly ground black pepper
cooked pasta such as linguine or

Preparation

1
In a large saucepan, heat the oil with the garlic over moderate heat. When the garlic sizzles, add the fish stock and wine.
2
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.
3
Stir the parsley into the liquid and spoon the liquid over the clams and pasta. Season to taste with black pepper.

Tools

 



Yield:

4.0 servings

Added:

December 9, 2009

Creator:

Anonymous

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