1 stick butter
2 cloves garlic
1 sm. onion
Salt & pepper to taste
Sprinkle of parsley
Wedge of lemon
2 tbsp. white wine
1 can whole baby clams
Linguini

Cook Linguini. Saute onion, garlic and butter with seasonings. Drain clams and mix clam juice with 2 tablespoons cornstarch. Add clams to butter mixture. Pour clam juice over clams and butter. Cook until slightly thick, (about 1 minute). Serve immediately over Linguini. Serves 4.