Recipe Courtesy of Reasor's
- Bring a large pot of water to a boil and season generously with salt add two tablespoon of olive oil. Boil the pasta until al dente, tender but still firm.
- While the pasta cooks make the clam sauce. Heat the olive oil in a large sauté pan over medium-low heat. Add the garlic and cook until softened but not browned, about 3 minutes. Add all ingredients and cook until all the clams are opened, about 6-8 minutes.
- Drain the pasta and add to the clam sauce. Add the parsley and toss to combine. Add a pinch of pepper to taste. Divide among bowls and serve immediately.
- Serve with fresh garlic bread
Servings: 4 to 6