WHEN IT COMES TO PROMOTING THE CHURCH’S MORAL TEACHES, ESPECIALLY CONCERNING LIFE, FROM CONCEPTION TO NATURAL DEATH, DON’T CLAM UP!

Spaghetti alle vongole Bianco (white clam sauce) as made in Italy, not USA. So good! So easy to make. I used a dozen and a half fresh clams. In pan add olive oil, chopped garlic and pepper flakes if desired. Sauté briefly, add clams add a half of cup of dry white wine (I did not have wine and used beer and I could not tell the difference) cover and cook on high until all the clams open and exude their juice into the pan. Then take clams in shell out. As this was happening, spaghetti or linguini should have been boiling away. The pasta is removed from that very al dente and added to the liquid the clams were cooked in. The pasta is cooked al dente absorbing the juices it is cooked in. If needed the pasta water can be added and cooked down, so don’t put too much salt in the pasta water or the pasta will be too salty. When the pasta has absorbed the juices (becomes dry, “asciutto”) plate and place clams in shells on top. Before adding clams, you might sprinkle with Parmesan cheese, but Italians don’t normally add cheese to fish/shell fish dishes. But i think it is a matter of taste, though.