1. Scrub clams under cold running water, discard any that do not close when tapped. 2. In large heavy saucepan, cook garlic and oil over medium high heat for 1 minute, add wine and clams. 3. Cover and cook until clams open (time will vary from 2 to 10 minutes depending on size of clams, discard any that do not open). 4. Meanwhile, in large pot of boiling water, cook capellini until al dente, tender but firm; drain. 5. Pour clam mixture over hot pasta and toss with parsley. 6. Season with salt and pepper to taste. ---------------------------------------------------------------------------
Nutrition
Ingredients
