Tuscan Style Capellini With Clams And Garlic

• 2 lbs small size clams, in shells
• 3 garlic cloves, smashed
• 2 tablespoons olive oil
• 1/4 cup white wine
• 1/2 lb capellini or 1/2 lb spaghetti noodles
• 1 cup chopped fresh parsley
• salt
• fresh ground pepper

1. Scrub clams under cold running water, discard any that do not close when tapped.
2. In large heavy saucepan, cook garlic and oil over medium high heat for 1 minute, add wine and clams.
3. Cover and cook until clams open (time will vary from 2 to 10 minutes depending on size of clams, discard any that do not open).
4. Meanwhile, in large pot of boiling water, cook capellini until al dente, tender but firm; drain.
5. Pour clam mixture over hot pasta and toss with parsley.
6. Season with salt and pepper to taste.

clams, garlic, olive oil, white wine, capellini, parsley, salt, fresh ground pepper

Taken from www.food.com/recipe/tuscan-style-capellini-with-clams-and-garlic-20774 (may not work)