• Extra virgin olive oil to coat a large sauté pan;
• 9 cloves of garlic;
• 5 Dozen claims scrubbed under cold running water;
• 1 Cup of dry white wine;
• ½ Cup of water;
• 1 large pinch of crushed red pepper;
• 1 Pound of pasta;
• 2 Tablespoons of butter;
• 2 Tablespoons of chopped parsley; and
• 1 Cup of grated Parmesan cheese.

Heat olive oil & ½ of garlic on medium high heat & cook until garlic is golden brown & remove garlic. Place 3 ½ dozen clams in pan with wine & ½ cup of water; cover and bring to a boil and continue cooking until clams open (about 10 minutes).

Let clams cool slightly, & then remove from shells & reserve.

 Pour the cooking liquid into a measuring cup.

 Coat same pan with olive oil & add the remaining garlic & pinch of red pepper. Cook under a medium high heat until garlic is golden and discard garlic. Add remaining clams & liquid to pan cover & cook until the remaining clams open. Do not remove these clams from shells.

Add the butter and cream to sauce. Cook the pasta & then combine the sauce, clams and pasta and cook until the sauce clings to the pasta. Turn off heat & add the Parmesan cheese.

 Serves 6