Maruzelle With White Clam Sauce Recipe

• 1 1/2 tbsp. extra virgin olive oil
• 3 cloves crushed garlic
• 2 bottles (7 to 8 ounce. each) clam juice
• 2 cans (8 ounce. each) chopped clams
• 1 clove chopped garlic
• Clams on the half shell
• 1/8 teaspoon crushed red pepper
• 1/4 dry white wine
• 1 pound Maruzzelle (sm. shells)
• 2 1/2 tbsp. butter
• 2 tbsp. chopped parsley

1. Saute/fry 3 cloves mashed garlic in extra virgin olive oil till browned.
2. Throw away.
3. Remove saucepan from heat.
4. Cold.
5. Add in clam juice to cooled oil.
6. Drain clams, add in their juice to saucepan.
7. Stir in 1 clove chopped garlic, pepper and wine.
8. Bring to boiling; simmer, uncovered till volume is reduced to less than half; about 20 min.
9. Cook and drain pasta.
10. Toss with butter.
11. Stir the chopped flams into sauce.
12. Simmer just till warm (don't boil or possibly clams will toughen).
13. Toss half the sauce with pasta.
14. Spoon remaining sauce over servings.
15. Garnish with parsley and clams on the half shell if you like.

extra virgin olive oil, garlic, bottles, clams, garlic, shell, red pepper, white wine, butter, parsley

Taken from cookeatshare.com/recipes/maruzelle-with-white-clam-sauce-53220 (may not work)