HAPPY AS A CLAM PASTA

Ingredients
2 lbs fresh little neck clams, whole
¼ cup cooking sherry
1 tbl minced garlic
8 oz dried angel hair pasta
2 cups fresh tomatoes, chopped (canned may be used)
½ cup flat leaf parsley, chopped
salt and pepper

Method
1. Wash the clams. Place them, in a large pot. Pour sherry over clams and cover pot and heat over high heat until clams just open, about 4-6 minutes. Remove from the heat and set aside.
2. In a new large pot bring a gallon of salted water to a boil over high heat.
3. Meanwhile, remove the clams from first large pot and reserve the clam liquid.
4. Sauté the garlic for 2 minutes and then add the reserved clam juice, and reduce it by half by heating over medium-high heat.
5. Add the angel hair pasta to boil water and cook per directions on the box.
6. Add the tomatoes to the clam liquid and simmer.
7. Add the chopped parsley and season with salt and pepper.
8. In a large bowl, toss the pasta with the tomato and clam liquid mixture and arrange the clams on top.
Serve immediately.

Yield: 6 servings

Nutritional Information
Calories………………..301
Fat …………....................3 g
Protein……………........34 g