NOTE: This is a White Clam Sauce. If you want to make it in
a Red Sauce, don't use the White Wine. Instead add a
small can of Tomato Sauce (about 1 Cup)
About 1/8th or more Cup of Parmesan
Pinch of Salt and Pepper
1 small can of diced or minced Clams WITH its juice
1 Tablespoon chopped Garlic
1 Tablespoon Butter
1/3rd Cup DRY White Wine (Chardonnay)
1/4 Cup Olive Oil
8 oz of Linguine
NOTE: You can also use raw clams. Just remember to buy
them with their shell closed, store in ice bath in refrigerator
no more than a couple of days, rinse thoroughly before
putting in sauce. The larger the Clam the longer it will take
for it to open and be cooked.
Put the Salt, Pepper, Garlic, Olive Oil and Butter in saute
pan and saute on medium. (If using some raw clams, put
them in now). Start boiling your Pasta.
Add the canned Clams with its juice, continue to saute.
Add the White Wine. Simmer for a few minutes more.
Drain Pasta, plate and then pour over the Clam Sauce. Top
with Parmesan Cheese.