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Clams with Pasta

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1 package 9 ounces fresh angel-hair pasta
3 garlic cloves, minced
2 tablespoons olive oil
1/3 cup clam juice
30 cherrystone clams, scrubbed
1/4 cup whipping cream
1/3 cup chopped fresh parsley


Cook pasta according to package directions; drain and set aside. Sauté garlic in hot oil in a large skillet until tender. Add clam juice and clams. Bring to a boil; cook, covered, 3 to 4 minutes or until shells open. Remove clams with a slotted spoon. Discard unopened shells. Stir in whipping cream; bring to a boil. Reduce heat, and simmer, stirring occasionally, 5 minutes. Add pasta, clams, and parsley, and toss gently.

Serve immediately.

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