Clam Sauce and Linguine
2 dozen fresh topneck clams (or 2 small cans chopped clams)
1/4 cup olive oil
4 oz. bottled clam juice
1/4 cup parsley, chopped
6 garlic cloves, chopped
1/4 cup grated cheese, optional
1 lb. linguine
To open fresh clams: Rinse in cold water, place in plastic bag and put in freezer for 2 hours. Remove clams from shells, reserving clam juice. Coarsely chop clams. Saute garlic in olive oil until golden in color. Add juice from clams and bottled clam juice. Boil gently for 2 minutes. Add clams and simmer 2-4 minutes until clams are tender. Add parsley, pour clam sauce over linguine. Serves 4-5.
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