Spaghetti With Clam Sauce - cooking recipe

Ingredients

4 lb. clams, in the shell or 18 oz. canned baby clams in water, drained and liquid reserved
freshly ground pepper
1/2 c. extra virgin olive oil
6 garlic cloves, chopped
13 oz. spaghetti
salt
1/4 c. chopped parsley

Preparation

Scrub the clams well and rinse them.
Place in a large skillet over moderate heat until all the shells have opened; discard any unopened clams.
Lift clams from the pan with a slotted spoon; set aside and keep warm.
Strain the liquid left in the pan and return it to the heat.
Add pepper and cook the liquid over fairly high heat until reduced to 1/2 cup.
Pour the oil into a small skillet, add the garlic and fry gently until golden.