Pasta with Parsley-Clam Sauce
(makes enough for 4, takes about 20 min.)


1.  Start heating the water that you'll need to cook the pasta. 
As the water is heating ...

2. Chop 1 bunch parsley.

3.  Mash 6 cloves of garlic and saute the garlic in a saucepan 
with 2/3 c. olive oil.

4.  After about 5 min., add the juice (only) from 2 cans of clams 
and 1/2 c. vermouth.

5.  When this mixture has cooked down to about half its original 
volume (probably about 10 min), start cooking the pasta and add 
the clams to the sauce.  (Turn off the sauce at this point.)

6.  When the pastaÕs done:  drain it  really well, pour the sauce 
on the top and dump the parsley on top of that.