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Clams with Pasta

Yield 2 to 3 servings


  • 1 (9-ounce) package fresh angel-hair pasta
  • 3 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1/3 cup clam juice
  • 30 cherrystone clams, scrubbed
  • 1/4 whipping cream
  • 1/3 cup chopped fresh parsley

How to Make It

  1. Cook pasta according to package directions; drain and set aside.

  2. Saute garlic in hot oil in a large skillet until tender. Add clam juice and clams. Bring to a boil; cook, covered, 3 to 4 minutes or until shells open. Remove clams with a slotted spoon. Discard unopened shells. Stir in whipping cream; bring to a boil. Reduce heat, and simmer, stirring occasionally, 5 minutes. Add pasta, clams, and parsley, and toss gently. Serve immediately.