Spaghetti With Cherrystone Clams And Zucchini 1 lb. spaghetti cooked al dente, at the last minute 3 oz. extra virgin olive oil 2 cloves of garlic, peeled 3/4-cup onions peeled and medium diced 2 lbs. small cherry stone clams (soaked over night in salted water) 1 lb. tomatoes, fresh, ripe, peeled and seeded 8 fresh basil leaves, whole 3/4-cup clam juice Salt and ground black pepper to taste 3 tbsp. Chopped parsley Directions In a large pan heat the olive oil over medium heat. Add the garlic and onions to the olive oil until transparent, add the clams and increase the heat. Cover the pan and cook about 3 minutes until the clams open, pull the shells out of the pan. Remove the clams from the shells and save the entire clam juice. Add the tomatoes and basil to the pan and add 3/4 cup of clam juice and the clams. Simmer 2 minutes. Adjust the seasoning with salt add pepper. Add the hot drained al dente spaghetti then toss it to evenly blend the pasta. Top with the Italian parsley serve immediately
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