As a pre-teen, I would visit my sister, Bitsy, and her husband, Jeff, during the summer. The ten year age difference had me spell-bound by her mastering of being a wife and homemaker. This was one of the first entrees I perfected. It’s delicious!
Ingredients
- 1/4 c extra-virgin olive oil
- 1/2 c fresh parsley, chopped
- 2 garlic cloves, minced
- 1/3 c sliced black olives
- 1 (10-ounce) can baby clams
- 1 spaghetti or vermicelli noodles, cook as much desired for 4 servings
- freshly grated Parmesan cheese, as desired for topping
Instructions
- Heat the oil in a heavy-bottomed pan set over medium heat. Sauté the garlic and parsley until the garlic becomes fragrant and it is slightly brown, about 2 to 3 minutes.
- Add in the olives and clams, including the juice from the clam can.
- Simmer until heated through, about 7 to 8 minutes.
- To serve, toss with spaghetti noodles and top with freshly grated Parmesan.