2 lbs. clams
1/2 c. white wine
1 tbsp. or more chopped garlic
2 tbsp. butter
1 tbsp. chopped parsley
1/2 lb. fresh or dried pasta
Salt and pepper to taste

Combine all ingredients except pasta in a skillet with a tight lid. Cover, bring to a boil and steam until clams open. Meanwhile, cook the pasta; drain well and toss with the clam sauce. Serve in shallow bowls with clams arranged on top in their shells. Sprinkle with additional chopped parsley, if desired.

Serves 2 as a main course.