1—12 oz. pkg. Egg Tagliarini
2-3 cloves, garlic, minced
1 c. butter, cut up.
2 cans (10 oz each) whole baby clams
1 c. sour cream (room temperature)
1/4 c. fresh flat Italian leaf parsley, chopped
Drain clams, reserving one T. clam liquid. Into a large sauce pan, pour remaining liquid into pasta water. Cook egg Tagliarini according to package directions. Drain and return to large sauce pan. In a separate sauce pan over medium heat, sauté garlic in 2 T. butter. Add remaining butter and heat until melted. Add clams and reserved clam liquid. Stir in sour cream. Heat but do not boil. Add sauce to tagliarini and stir to coat pasta. Serve garnished with parsley. Serves 4-6.