1 or 2 doz. clams, cut up (reserve clam juice)
4 T. olive oil
2 lrg. garlic cloves, chopped
1 C. white wine
1/4 C. chopped parsley
1/2 tsp. pepper
1/2 to 1 lb. linguini

Heat the olive oil in a pan and add in the chopped garlic. Cook until it is just lightly browned. Add the clam juice and tap water enough to equal 1 cup. Add the parsley and the pepper and simmer for about 10 minutes. Bring the mixture to a boil and add in the white wine, turning the heat down to bring back to a simmer. Place the clams into the sauce and and again bring to a boil and then to a simmer. Pour sauce over hot linguini that has been drained.

Recipe submitted by Pat