0/5
(0 Votes)
Ingredients
- 2 Tbl. olive oil
- 2 doz. Little Neck clams, cleaned & scrubbed
- 1/2 C finely chopped garlic
- 1 small white onion, chopped
- 1/4 C dry white wine
- 1 lb. liguine, cooked until tender
- 2 Tbl. chopped fresh parsley leaves
Preparation
Step 1
In a large saucepan with lid add the olive oil. Heat the oil over medium heat until hot. Add the clams. Season with salt and pepper. Cover and saute for 6-8 minutes. Add onions, garlic and wine. Continue to saute for 2 minutes or until the shells completely open. Add the pasta. Season with salt and pepper. Continue to saute for 2 minutes. Add the parsley and mix well. Serve on a large platter.
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