Pasta with clams meridionale

• 18 cherrystone clams
• 5 quarts water
• 1 1/2 cups fresh clam juice
• Salt to taste if desired
• 3/4 pound spaghetti
• 6 tablespoons olive oil
• 1/2 cup heavy cream
• 1 tablespoon finely minced garlic
• 13 cup finely chopped parsley
• 2 tablespoons butter
• 1 tablespoon Pernod or Ricard

1. Shuck the clams and reserve the clams and the juice.
2. There should be about one cup of clams and one and one-half cups of juice.
3. Put the clams on a flat surface and chop them finely.
4. Bring the water to the boil, and add one-half cup of the clam juice and salt.
5. Add the spaghetti to the kettle and let it boil as the sauce is prepared.
6. Cook the spaghetti to the desired state of doneness.
7. We prefer it al dente.
8. Add the oil to a small skillet and heat it.
9. Add the remaining clam juice to another skillet or casserole large enough to toss the spaghetti in sauce once it is added.
10. Drain the spaghetti and add it to the clam juice.
11. Add the cream and stir.
12. Let heat slowly as you prepare the sauce.
13. Add the clams, garlic and parsley to the oil and heat for about 30 seconds or until thoroughly hot.
14. Do not cook.
15. Pour and scrape this over the spaghetti and add the butter.
16. Toss.
17. Add the Pernod or Ricard and serve immediately.

cherrystone clams, water, clam juice, salt, spaghetti, olive oil, heavy cream, garlic, parsley, butter

Taken from cooking.nytimes.com/recipes/6454 (may not work)