Pasta with White Clam Sauce

1. 1

   In a large saucepan, heat the oil with the garlic over moderate heat.

2. 2

   When the garlic sizzles, add the fish stock and wine.

3. 3

   As soon as the liquid comes to a boil, add the clams and cover the pan.

4. 4

   Steam the clams until all of them have opened, 3 to 5 minutes; discard any unopened clams.

5. 5

   With a slotted spoon, remove them from the pan and place them, shells and all, on top of cooked pasta.

6. 6

   Stir the parsley into the liquid and spoon the liquid over the clams and pasta.

7. 7

   Season to taste with black pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.