Clam Saute: Sote di Vongole

Ingredients

• 3 tablespoons extra-virgin olive oil
• 2 garlic cloves, thinly sliced
• 2 1/4 pounds fresh clams, scrubbed and rinsed (New Zealand cockles or Manila clams)
• 1 cup dry white wine
• 2 tablespoons chopped fresh parsley leaves

Directions

In a 12 to 14-inch saucepan with a lid, heat the oil over a medium-high flame until hot but not smoking. Add the garlic and cook until soft and light golden brown, about 5 minutes. Add the clams. Pour in the wine and cover the pan. Steam the clams until they open, about 8 minutes. Remove from the heat and discard any clams that did not open on their own. Serve the remaining clams immediately, garnished with a sprinkle of fresh chopped parsley.