Linguini alle vongole, bianco

INGREDIENTS:

• 16oz Linquini (Must be 100% semolina. Be careful some say "made with semolina.")
• 24 little neck clams ( None other and the smaller the better )
• 1/2c dry white wine
• 4tbs virgin olive oil
• 1tbs chopped fresh parsley
• 4cloves chopped garlic (1 or 2 if you don't like garlic. 3 or 4 if you do, I use 5 or 6)
• Salt and Pepper to taste.

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DIRECTIONS: Place clams in cold water for about 1 hour. Scrub the clams
with a brush.  Remove all sand and any growth on the shells. If any clams are open, tap
them.  If they do not close, discard.
Chop the parsely. I like parsely very coarse because I like the flavor it
adds.  
Boil water in a large pot with atsp of salt. When water comes to a boil and
pasta.
While pasta cooks, place clams and a small amount of water in a large
frying pan or 3qt pot.
Cover until all clams open. Discard any clams that do not open.
Leave clams in their shells along with any clam juice.
Let sauce cook for about five minutes or until pasta is done.
When pasta is al dente, drain well in strainer and place in a heated
serving bowl. 
Cover with sauce and chopped parsley and toss well.
SERVE IMMEDIATELY.
Serves 4 to 6 depending on how many Italians are there at dinner and what
courses are to follow.
Add grated cheese. ( Romano or Reggiano Parmigiano) at the table.
Serve with white wine and good bread.

Submitted by Gene Presta (eap@atlantis.nconnect.net)