- 12 ounces capellini
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 1 ½ pounds very small clams, such as New Zealand cockles, scrubbed
- 1/3 cup dry white wine
- 1 cup fish stock or clam juice
- 4 tablespoons chopped parsley
- Salt and pepper to taste
In a large pot, bring water to a boil for the pasta.
In a large skillet, heat the olive oil over medium-high heat, then add the garlic, and sauté until golden, about 2 to 3 minutes. Add the clams, white wine, and stock and cover. Allow to boil until the clams open, about 4 to 5 minutes. Meanwhile, boil the capellini in the water, which you’ve salted, until al dente. When all the clams have opened, discard the unopened ones. Stir the capellini and 3 tablespoons of the chopped parsley into the pan juices. Season with salt and pepper. Serve on a platter with the clams and sprinkle with the reaming parsley.