Ingredients

• 1 tin of Island Creek Littleneck Clams with Confit Garlic, Chili & Olive Oil
• 2 tablespoons Graza Sizzle
• 2 tablespoons Graza Drizzle
• 1/2 cup crushed Graza Potato Chips
• 4 oz pasta
• 2-3 cloves of garlic thinly sliced
• 1 handful of fresh parsley, roughly chopped
• ½ cup white wine
• Salt to taste

INSTRUCTIONS

1. Chop garlic and parsley finely, set aside

2. Cook pasta

3. In a small saucepan, heat Sizzle over a medium–to–high heat and stir in the garlic until it starts to soften.

4. Add the contents of the Island Creek tin (clams, oil, garlic clove and chili) stirring for a few minutes. Watch out for any splatter!

5. Splash in the white wine and cook until the alcohol evaporates. Remove from heat.

6. When the pasta is cooked, drain it and add to the pan with the cooked clams. Toss until the pasta is coated and glossy.

7. Serve immediately with the fresh parsley, Graza Potato Chip crumbs, salt and Drizzle to taste!