Garlic-and-Oil Sauce with Littleneck Clams

By Tonya_Speed

This sauce is best paired with Linguine.

Ingredients

• 1/3 cup extra-virgin olive oil
• 1/4 cup chopped flat-leaf parsley
• 1 Tbsp finely chopped garlic
• 3/4 tsp salt
• 3 dozen littleneck clams

Details

Servings 4
Adapted from rachaelraymag.com

Preparation

Step 1

Toss this sauce with 1 pound cooked pasta.

In a small skillet, combine olive oil, parsley, garlic and salt over medium-high heat. Once the garlic sizzles, add clams. Cover the skillet and steam until the shells open, about 5 minutes.