1# Linguine
¼ Cup Extra Virgin Olive Oil
3 Garlic Cloves, crushed
3 – 6.5 Cans Chopped Sea Clams, reserve the liquid
½ Cup Dry White Wine
¼ Cup Flat Leaf Parsley, chopped
Sea Salt & Fresh Ground Pepper to taste

In a large skillet heat the oil over medium heat. Add the garlic and sauté until golden, but not browned.

Add in the clams, with their liquid, wine, salt and pepper. Bring to a boil and then simmer until the liquids are reduced. Add the fresh parsley.

Meanwhile prepare the noodles as per the package directions. Once they’re al dente, drain and add them to the sauce. Toss well and cook for about another minute.

Serve with fresh grated Parmiganio.

Adapted from the Delallo 2010 calendar.