Clam Saute: Sote di Vongole

• 3 tablespoons extra-virgin olive oil
• 2 garlic cloves, thinly sliced
• 2 1/4 pounds fresh clams, scrubbed and rinsed (New Zealand cockles or Manila clams)
• 1 cup dry white wine
• 2 tablespoons chopped fresh parsley leaves

1. In a 12 to 14-inch saucepan with a lid, heat the oil over a medium-high flame until hot but not smoking.
2. Add the garlic and cook until soft and light golden brown, about 5 minutes.
3. Add the clams.
4. Pour in the wine and cover the pan.
5. Steam the clams until they open, about 8 minutes.
6. Remove from the heat and discard any clams that did not open on their own.
7. Serve the remaining clams immediately, garnished with a sprinkle of fresh chopped parsley.

extravirgin olive oil, garlic, fresh clams, white wine, parsley

Taken from www.foodnetwork.com/recipes/mario-batali/clam-saute-sote-di-vongole-recipe.html (may not work)