Linguine with Clam Sauce

1. 1

   In a 4-quart pot, steam the clams in the water until they are all open, about 10 minutes.

2. 2

   Scoop out the clams and remove the top shell from each one.

3. 3

   Gently cook the garlic in olive oil in a saucepan for 4 minutes and carefully pour in the clam-cooking liquid, leaving the sand behind in the pot.

4. 4

   Add the parsley and season with freshly ground pepper to taste.

5. 5

   Put the clams in the same sauce and cover to keep warm.

6. 6

   Boil and drain the pasta, divide among hot bowls, and ladle on the calms with their sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.