9 Dec

Serves 2

4 Tbl Olive oil
3-4 Cloves Garlic, chopped
1 Tbl Chopped Parsley
2 lbs Manila clams, small as possible
1/2 cup White wine
2 portions Cooked linguine


  1. Put olive oil, garlic, parsley and clams in a pan.
  2. Cook on medium-high heat until garlic is sizzling.
  3. Add wine and cover. Cook 3-5 minutes until clams start opening up.
  4. As clams are cooked, move to separate bowl.
  5. Once all the clams are open and in the side bowl, reduce sauce in pan on high heat to 4 Tbl. Sauce will be thin but intensely flavorful.
  6. Pour sauce over pasta in two plates, pouring slowly so any sand will stay at the bottom of the pan, and divide clams on top.