Preparing Live Clams (or Mussels), and a Pasta Sauce for Them

While I was cooking the clams I had also set a pot of pasta water to boil, and by this time it had begun to bubble, so I salted it and added a pound of spaghetti (for 4 people), giving the pot a stir to separate the strands.

I next wiped out the skillet I had cooked the clams in, and then heated about a half cup of extra virgin olive oil; when it was hot I added the herbs and cooked, stirring, until the garlic began to color. It's important not to overbrown the garlic, lest it become bitter.