Spaghetti with Clams

Ingredients

• •24 live clams in the shell, scrubbed
• •1 cup water
• •1/2 cup dry white wine
• •1 pound spaghetti, preferably Italian
• •5 tablespoons olive oil
• •2 garlic cloves, ground
• •3 tablespoons chopped fresh parsley
• •salt and ground black pepper

Directions

1. 1Rinse the clams well in cold water and drain. Place in a large saucepan with the water and wine and bring to a boil. Cover and steam until the shells open, about 6 to eight minutes.
2. 2Discard any clams that have not opened. Remove the clams from their shells. If large, chop them coarsely.
3. 3Strain the cooking liquid through a strainer lined with muslin. Place in a small saucepan and boil rapidly until reduced by about half. Set aside.
4. 4Cook the spaghetti in plenty of boiling salted water, according to the directions on the package until it’s tender to the taste.
5. 5Meanwhile, heat the olive oil in a large frying pan. Add the garlic and cook for 2 to 3 minutes, but do not let it brown. Add the reduced clam liquid and the parsley. Cook over low heat until the spaghetti is ready.
6. 6Drain the spaghetti. Add to the frying pan, increase the heat to medium, and add the clams. Cook for 3 to 4 minutes, stirring, to coat the spaghetti with the sauce and to heat the clams.
7. 7Season with salt and pepper and serve immediately.