Clam Sauce with Parsley

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Cooking time: About 10 minutes
Prep time: About 10 minutes

Makes: 2 servings

    

Ingredients

• 1          clove garlic
• 3 T.       extra-virgin olive oil
• 6 oz.     canned clams, minced
• 1          stalk celery (chopped) [optional]
• 1/2 cup    chopped parsley

    

Directions

1. Mash garlic with the side of a knife, remove skin and chop.
2. Heat olive oil in a sauce pan. Add garlic and saute 1 minute.
3. Add clam juice [, optional celery, ] and half of the parsley. Cover and heat to a boil.
4. Add clams and heat through. If you cook the clams too long, they get rubbery.
5. Serve over pasta and top with the rest of the parsley and grated cheese.

Based on a recipe from the James Beard Cookbook, 1959

 

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