Pasta Vongole
By: Blackswan
Published: Friday, December 10, 2010 - 1:02am

Ingredients




2 1/2 pounds Fresh small clams in their shells
3 tablespoons Olive oil
1 Clove garlic, chopped, up to 2
Salt and pepper
7 ounces Spaghetti
2 tablespoons Fresh parsley, chopped

Preparation

1 Put the cleaned clams in a saucepan with 1tbsp of the olive oil. Cover the pan and shake over moderate heat to open the clams, this will take 6-8 minutes. Discard any that do not open after this time. Drain, reserving the liquid. 2 Heat the remaining oil, add the garlic and fry. Add the clams and mix quickly. Add the reserved liquid, bring to the boil and remove from the heat, keep warm. 3 Boil the spaghetti until it is al dente. Drain and mix with the clams. 4 Serve at once, sprinkled with parsley and black pepper.