Recipe - Pasta With White Clam Sauce

2 tablespoon Olive oil
3 md Garlic cloves, chopped fine
1 cup Rich fish stock, saltfree
1 cup Dry white wine
36 small Fresh clams, such as
Littlenecks or Manilas, in
the shell, thoroughly
cleansed
One fourth cup Fresh Italian parsley,
finely chopped
Freshly ground black pepper
Cooked pasta such as
linguine or spaghetti

In a large saucepan, heat the oil with the garlic over moderate heat. When
the garlic sizzles, add the fish stock and wine.

As soon as the liquid comes to a boil, add the clams and cover the pan.
Steam the clams until all of them have opened, 3 to 5 minutes; discard any
unopened clams. With a slotted spoon, remove them from the pan and place
them, shells and all, on top of cooked pasta.

Stir the parsley into the liquid and spoon the liquid over the clams and
pasta. Season to taste with black pepper.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini