Preparation

• 在冷水下擦洗蛤lam并放在一旁。在一个沉重的3 QT中。平底锅，加热3汤匙。用中火油的油。加入胡椒粉并短暂煮熟以注入油，约20秒钟。立即加入2汤匙。切碎的欧芹和一半的大蒜。煮20秒，然后加入蛤。
• Cover and cook over medium-high heat, checking every 2 minutes and removing each clam as it opens. It will take 5 to 6 minutes total for all the clams to open. Transfer the clams to a cutting board and reserve the broth. Remove the clams from the shells and cut them in half, or quarters if they’re large. Return the clams to the broth. Discard the shells.
• 用高火煮一大锅盐水。加入面食并煮至几乎是Al Dente，6至9分钟。不要过分煮。
• While the pasta is cooking, heat the remaining 3 Tbs. olive oil in a 10- or 12-inch skillet over medium heat. Add the remaining 3 Tbs. chopped parsley and the rest of the garlic and cook until the garlic is just soft, about 1 minute. Set the skillet aside.
• When the pasta is done, reserve about 1/4 cup of the pasta cooking water and then drain the pasta. Add the pasta, the clams, and the broth the clams were cooked in to the skillet. Return to low heat, toss the pasta in the sauce, and simmer for another minute to finish cooking it, adding a little of the pasta water if you prefer a wetter dish.
• Taste for salt and add a large grind of black pepper. Serve immediately, garnished with the parsley leaves.