Clams Licata
3 dozen-little neck clams, scrubbed
4 cloves of garlic, crushed
1/2 cup olive oil
1 tbsp.
Italian parsley, chopped
2 cups Italian plum tomatoes
Italian bread
Heat oil in large saucepan, add garlic and brown.
Add parsley and tomatoes.
Bring to boil breaking up tomatoes.
Add clams and cover.
Cook about 5 minutes or just until clams open.
Serve with Italian bread.
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