2 dozen fresh or frozen sm. clams in shell
1 c. dry white wine
1 lg. clove garlic, minced
2 tbsp. olive or cooking oil
2 tbsp. butter
Dash pepper
8 oz. hot cooked linguine
1/4 c. snipped parsley
Grated Parmesan cheese (opt.)

If clams in the shell aren't available, substitute 2 (6 1/2 oz.) cans minced clams. Drain clams, reserving liquid. Add 1/4 cup dry white wine to the reserved liquid and use in the sauce in place of the clam broth.

Thaw clams, if frozen. Thoroughly wash clams in cold water. Place clams on rack in a kettle. Add the wine. Cover tightly and steam for 5 to 7 minutes or just until clams open. Strain broth through cheesecloth; reserve strained broth. Remove clams from shell (discard any that do not open); cut up clams. Set clams aside.

In large saucepan cook garlic in hot oil and butter. Stir in the strained clam broth and pepper. Bring to boiling, reduce heat. Boil gently, uncovered, for 10 to 15 minutes or until liquid is reduced to 1/2 cup. Stir in clams; heat through. Toss clam mixture with linguine and parsley until well coated. If desired, sprinkle with grated Parmesan cheese. Makes 4 servings.