White Clam Sauce (Salsa Alla Vongole)
|Olive oil||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), thinly sliced|
|Water||1⁄4 Cup (4 tbs)|
|Chopped parsley||1⁄2 Teaspoon|
|Canned whole littleneck clams with juice||8 Ounce (1 Cup)|
Heat oil and garlic in a skillet until garlic is lightly browned.
Remove from heat.
Add water, parsley, and dry seasonings; mix well.
Stir in clams with juice.
Serve hot on cooked spaghetti or macaroni.