12 cherrystone clams
1 stick butter
1 clove garlic, minced
1/2 c. clam juice
1/4 c. white wine
1/4 c. chopped parsley
Black pepper to taste
1 can minced clams
1 lb. cooked linguini
1. In a saucepan, heat butter. Add
garlic and cook for 1 minute over moderate heat. Add
clam juice and white wine and cook until thickened.
2. Add parsley and pepper. Simmer slowly for 10
minutes. Add clams and cook only until heated. Serve
over cooked linguini.