Pasta with White Clam Sauce -

3 md Garlic cloves, chopped fine

1 c Rich fish stock, salt-free

1 c Dry white wine

36 sm Fresh clams, such as

-Littlenecks or Manilas, in -the shell, thoroughly -cleansed 1/4 c Fresh Italian parsley,

3 to 5 minutes; discard any unopened clams. With a slotted spoon, remove them from the pan and place them, shells and all, on top of cooked pasta. Stir the parsley into the liquid and spoon the liquid over the clams and pasta. Season to taste with black pepper.