Instructions

1. Bring a large pot of water to boil.
2. While water is heating up, pour olive oil in a large wide pan, large enough to hold all the clams and cooked pasta. Heat over medium flame and add garlic.
3. When garlic begins to become fragrant, (about 2 minutes) add half the parsley and all of the clams. Put lid on pot and let the clams steam open. This should only take about 5 minutes.
4. In the meantime, add the pasta to the water, which you’ve lightly salted (not as much as usual, since the clams are salty).
5. Once the clams are open, take off the lid and add the wine. Let the wine bubble away. Then turn off heat while pasta finishes cooking. There should be quite a bit of liquid left in the pan, from the wine and the clam juices.
6. When pasta still VERY al dente (about 4 minutes away from being done) drain.
7. Turn heat on under the clams and add drained pasta and rest of parsley. Stir gently, or shake the pan, coating the pasta and letting the pasta finish cooking in the pan juices.
8. Serve.
9. Optional: When you add the parsley at the end, you can also add the grated rind of one lemon, which is not traditional, but very nice.