Sautéed Clams

Preparation:

Preparation: Wash the clams well, then put them in a pan in which you have flavored a glass of oil with a clove of garlic (then removed). Cook over high heat and covered pot until they are all open, occasionally shake the pan by the handles so that the shells take the heat evenly. Drain the clams and filter the sauce to remove the sand, then put everything back in the pan, sprinkle with plenty of chopped parsley, a grind of pepper, let it infuse and serve. This recipe is also the basis for a possible sauce; in this case halve the dose of clams; shell a part and let the sauce thicken more.