A dozen fresh Little Neck clams
2 servings fettuccine
1/2-3/4 stick butter
2 cloves fresh garlic
2-3 tablespoons dry white wine
Sea salt and pepper
Optional parsley, for garnish
Preheat the oven to 350. Line a baking sheet with aluminum foil, and bake the clams 12-15 minutes or until all of them pop open (discard any clams that do not pop open, as unopen clams could be unsafe to eat).
While the clams bake, cook the pasta according to package instructions (make sure to season the pasta water generously with sea salt). Meanwhile, in a large pan, melt butter and garlic, and let garlic cook in the butter for 2-3 minutes on medium-low heat. Then, add the wine, and let it simmer on medium-low for 5-6 minutes.
Just before the pasta is done cooking, scoop about 1/3 cup pasta water from the pot, and add it to the butter mixture. Once the clams are cooked, collect about 2 tablespoons of clam juice from the baking sheet, and add it to the butter mixture.
Then, drain the pasta, and toss the pasta in the butter mixture. Plate the pasta, then top it with clams, plus parsley for garnish, if desired.