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Cooking Instructions
In a pot with a cover, steam the clams in the water. As soon as the clams open, remove them from their shells and chop them. Save the liquid in the pot and any drips from the shells. Strain the juice. In a heavy saucepan, sauté the garlic in the oil for 1 minute, but do not let the garlic brown. Add the chopped clams and enough of the reserved clam juice to the sauce so that the desired consistency is reached. Add the salt & pepper. Stir in the parsley.
Serve the sauce over the pasta, sprinkled with Parmesan, if desired
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