Capellini Vongola

• 6 medium garlic cloves
• 3/4 cup butter (unsalted)
• 4 dozen littleneck clams, fresh washed
• 2 (8 ounce) cans chopped clams with juice
• 1 (8 ounce) bottle clam juice
• 1 cup white wine
• 1 (12 ounce) package angel hair pasta, 1 #
• salt and pepper
• 1 bunch flat leaf fresh parsley
• Italian bread or French baguette

1. Bring 1 gallon of water to a boil with lots of salt. Boil pasta until al dente. Be careful it will quickly over cook.
2. At the same time finely mince the garlic and saute in a large skillet with a couple of tablespoons of the butter.
3. Bring the skillet to a high heat and add the clams. Saute for a bit and add white wine cover and steam until clams open.
4. When clams open, add clam juice and choped clams and salt and pepper. Bring to gentle simmer and stir in whole butter.
5. Pour over hot angel hair or add angel hair to broth and toss. Garnish with parsley and serve with fresh bread.

garlic, butter, littleneck clams, with juice, clam juice, white wine, angel hair pasta, salt, flat leaf fresh parsley, italian bread

Taken from www.food.com/recipe/capellini-vongola-360892 (may not work)