Tuscan Style Capellini With Clams and Garlic

Clams and garlic--mmm good! from The Lighthearted Cookbook by Anne Lindsay.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 2  lbs  small size clams, in shells
• 3  garlic cloves, smashed
• 2  tablespoons olive oil
• 1⁄4 cup white wine
• 1⁄2 lb  capellini or 1⁄2 lb spaghetti noodles
• 1  cup  chopped fresh parsley
•  salt
•  fresh ground pepper

Directions

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.