Linguine and Clam Sauce
fresh topneck, or 2 small cans chopped clams
To prepare 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 clam meat.
Sauté 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 to 4 minutes until clams are tender.
Add parsley, pour clam sauce over linguine.