Ingredients:

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

Directions:

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.