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Littlenecks With Oil And Garlic

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ready in: under 30 minutes
serves/makes:   4

recipe id: 100849
cook method: stovetop

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4 tablespoons fine quality olive oil
5 cloves garlic, thinly sliced
32 littleneck clams, scrubbed and rinsed
1 cup bottled clam juice or broth
1 tablespoon chopped fresh basil
1 teaspoon dried red pepper flakes
salt and freshly ground black pepper, to taste
2 tablespoons chopped flat-leaf parsley
fresh Italian bread
hot, cooked angel hair pasta or spaghettini


In a large, deep skillet or sauce­ pan, heat the oil over medium heat. Add the garlic and cook just until pale golden, watching carefully so it doesn't burn, about 1 minute.

Immediately add the clams, clam juice, basil, oregano and red pep­ per flakes. Bring to a boil, reduce the heat and simmer until the clam shells open, about 10 minutes.

Season the sauce with salt and pepper to taste. Transfer to a large, warmed bowl, sprinkle with chopped parsley and serve with bread for sopping (or spoon over pasta).

Source Source: Adapted from Quitos Restaurant, Bristol, R.I.

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Nutritional data has not been calculated yet.

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