WHITE CLAM SAUCE
1/4 cup pure olive oil
4 cloves garlic
1 1/2 cup clam juice
1/4 cup chopped parsley
salt and fresh ground black pepper to taste
2 cups minced clams (fresh or canned)
1 doz. fresh clams
In frying pan brown garlic in oil for one minute over moderate heat. Add clam juice and bring to boil. Add parsley, salt, pepper, minced clams and heat through.
Cook rigatoni until al dente (or however you like your pasta), drain.
Pour white clam sauce over pasta and stir to mix.
Serve and enjoy!
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