Spanish-Style Clams in Garlic and White Wine Sauce

Place the clams in a large bowl of cold water and add a handful of coarse salt. Let them soak for at least 30 minutes, changing the water once or twice. Discard any clams that remain open or have cracked shells.

Peel the garlic cloves and slice them thinly.

Heat the extra-virgin olive oil in a large skillet over medium heat. Add the garlic and sauté until it just starts to turn golden, being careful not to let it burn.

Increase the heat to high. Add the drained clams and pour in the dry white wine. Cover and cook for 3 to 5 minutes, until all the clams have opened.

Remove from the heat. Discard any clams that haven’t opened. Sprinkle with chopped fresh parsley and gently toss to combine. Serve immediately with crusty bread.