Olive oil
3 cloves garlic, chopped
3 stalks celery, chopped
1 lg. onion, chopped
1/2 green pepper, chopped
1 glass white wine
1 tbsp. chopped parsley
1 lb. washed steamer clams
6 lg. butter clams, cleaned & chopped
1/2 lb. shrimp (fresh)
Flour
Basil, oregano, salt & pepper

Steam 1 pound steamer clams until open. Clean and vein shrimp. Clean butter clams and chop into small pieces. Saute garlic, onion, celery, green pepper in olive oil until tender. Add basil, oregano, salt and pepper to taste. Add shrimp and chopped clams and let simmer until shrimp turns pink. Add 1 glass of white wine.

Drain nectar from steamed clams and add some to sauce. Let cook on low heat until clams are tender. Mix some nectar with a little flour and add to thicken sauce - NOT too much. Cook 1 pound linguini until tender. Mix with sauce and sprinkle with parsley and Parmesan cheese. Great with garlic bread. Enjoy!