1 lb. linguini
3 eggs
2 heaping tbsp. freshly grated Romano cheese
1/4 c. chopped fresh parsley
1/4 lb. butter
1 med. onion, diced
1/4 c. dry white wine
3 cloves garlic, diced
1 lb. chopped clams
1 sm. bottle clam juice

While 2 quarts water are boiling; in small saucepan saute onion and garlic in butter. Add clams, juice and wine and bring to a slow boil. Add linguini to boiling salted water.

In mixing bowl, combine eggs, cheese and parsley. When linguini is done, drain (do not strain with cold water). Place in pasta dish. Add the egg mixture and toss.

Before serving, pour entire sauce mixture over the linguini. Add hot pepper and more grated cheese (if desired) before serving.