INGREDIENTS
30 cherrystone clams
1/4 cup olive oil
2 cloves garlic
4 Tbsp chopped fresh parsley
1/4 cup dry vermouth
black pepper
2 Tbsp butter
DIRECTIONS
Wash and clean clams. Cover and steam open. Heat oil, brown garlic and discard. Add clams, wine, and some steaming liquid, parsley and pepper. Cook 2 minutes. Add butter. Cook and drain 1 lb pasta. Top with clam mixture and serve. Serves 3.