How to make it

  • Steam clams, discard shells and reserve meat. Drain liquid and reserve too.
  • Heat oil in a medium skillet and sauté onion and garlic. Do not brown.
  • Add flour to skillet, mix well and cook on low heat for 1 minute. Pour white wine on skillet, let alcohol evaporate and add fish stock as well as the reserved clam liquid. Boil on slow heat for 5 minutes or until sauce starts to thick, stirring constantly. Turn heat off and add soy sauce if used.
  • Add reserved clams to skillet and mix well; salt and pepper to taste. Be careful since soy sauce and stock are already salty. Keep warm.
  • Boil pasta in salt water until cooked but firm. Drain.
  • Arrange pasta on a serving plate, add clam sauce and toss. Sprinkle grated parsley, cheese and drizzle some extra virgin olive oil on top.
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    " It was excellent "
    gingerlea ate it and said...
    You are killing me!!!!!!!!!!!!!!!!
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