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Streamed Clams in Green Sauce
 
1 dozen littleneck or cherrystone clams
1/8 cup olive oil
3 cloves garlic, slice paper thin
1/8 teaspoon black pepper
1/2 cup coarsely chopped fresh parsley
Hot cooked pasta
Scrub clams with vegetable brush under cold running water to remove sand from shells. In a 2-litre casserole combine olive oil, garlic and black pepper. Cover with vented plastic wrap. Microwave at Power Hi for 2 to 3 minutes, or until hot. Remove from microwave and add clams. Stir to coat with oil and garlic. Cover with vented plastic wrap. Microwave at Power Hi for another 3 to 4 minutes, or until clams open. Remove from microwave, toss and allow to stand, covered, for 3 to 4 minutes. Serve immediately over hot cooked pasta. We used green(spinach) and regular fettucine (pasta).
   
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