20 md Clams
8 Cloves fresh garlic, minced
6 T Olive oil
3 T Chopped parsley
2 T Fine dry bread crumbs
Salt to taste 1 c White wine or sherry
1 Chile, chopped
Soak clams in salty water for 5 hours before preparing dish, and rinse. In a large pan, saute garlic in oil. Add parsley and clams; cover 5 to 10 minutes to open the clams. Once clams are open, add bread crumbs, salt, white wine and chile. Move pan back and forth for about 5 minutes over medium heat until sauce thickens.

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