1/2 c. butter
2 - 3 cloves garlic, minced
1 tsp. seasoned garlic salt
2 (10 oz.) cans whole baby clams
1/2 c. chopped parsley
1 c. sour cream
12 oz. pkg. linguine (thin ribbon macaroni)

In saucepan, saute garlic in butter (butter). Drain clams, reserving one tablespoon clam liquid. Pour remaining liquid into pasta water. To garlic butter add clams, and reserved liquid, heat. Cook linguine according to package directions. Remove clam sauce from heat, stir in garlic salt, and sour cream. Heat through, being careful not to over heat; as it will separate. Stir in parsley. Top linguine with clam sauce. Serve with extra sour cream. Makes 6 (1 1/4 cups) servings.