This briny Venetian classic is great for seafood lovers – light, yet flavorful!

Ingredients

•    50g  brown rice noodle
•    1 cup scrubbed fresh Manila clams, cockles, or littlenecks
•    ½ cup chopped tomatoes
•    1 garlic clove, thinly sliced
•    8 ml olive oil
•    ¼ cup white wine
•    2 tbsp roughly chopped fresh, flat-leaf parsley
•    Ground black pepper and salt to taste

Directions

1. Cook the pasta about 7 minutes or until al dente. Stir pasta often to prevent the noodles from sticking. Drain, rinse with cold water and drain.
2. In a frying pan, sauté the garlic over high heat with olive oil. Add white wine and reduce, about 2 minutes. Add the clams and cover the skillet until the clams have opened up, about 3-6 minutes depending on their size. Add ground black pepper and salt to taste and gently toss the pasta into the sauce.
3. Garnish with chopped parsley.
4. Serve and enjoy!

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