Clam Sauce(Salsa Di Vongole)

• 1/3 c. olive oil
• 2 cloves garlic, minced
• 1/3 c. minced, flat Italian parsley
• 1 1/2 c. drained, minced clams (canned or about 2 doz. fresh)
• 1 c. clam juice (liquid from clams plus bottled clam juice)
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 2 Tbsp. butter
• 1 lb. (original dry weight) cooked thin-strand pasta such as linguini or spaghetti

1. Heat oil in a heavy saucepan.
2. Add garlic and parsley and cook over medium heat for one minute, stirring constantly.
3. Add clams, clam juice, salt, and pepper.
4. Simmer, uncovered, for two minutes. Remove from heat and add butter.
5. Stir until butter has dissolved and serve at once over hot, drained pasta.
6. Grated cheese is not usually served with this sauce, but if you like it, use it.
7. Makes 4 to 6 servings.

olive oil, garlic, flat italian parsley, clam juice, salt, freshly ground black pepper, butter, pasta

Taken from www.cookbooks.com/Recipe-Details.aspx?id=936381 (may not work)