2 packages of whole baby clams*
4 cloves of garlic
3 T Olive Oil
2 botles of clam juice (small)
2 T fresh chopped Parsley
In a 12 inch saute' pan (after heating) add olive oil and garlic. Saute' until fregrant. Add clams and clam juice. Bring to a boil, reduce to a simmer add the Parsley and simmer about 10 minutes.
I always start this sauce after my Pasta water comes to a boil. Sauce cooks while the Pasta cooks. Be sure to save some pasta water to add to sauce if needed.
*I use chicken of the sea clams in the foil pouches.