Servings: 4
| 2 cans Chopped or minced clams, juice reserved |
4 Garlic cloves |
| Several sprigs parsley | Olive Oil |
| Cooked spaghetti or linguine |
Heat enough olive oil in saucepan or frying pan to cover bottom and part way up the sides of the pan. Very lightly brown the garlic in the olive oil. Do not burn. Add just the juice from the two cans of clams to the pan with the olive oil and garlic. Allow to thicken by boiling 5 to 8 minutes. Turn down heat to medium. Add clams and cook for about 5 minutes, stirring often. Right before serving add minced parsley and freshly ground pepper to taste. Serve over regular spaghetti or linguine.
Recipe from Nord Zeidner. - Flo Leighton 1992
