51 oz. chopped clams
1 lb. butter, melted
1 whole clove garlic, chopped (save 2 cloves)
1 bunch parsley, chopped
1/2 bottle white wine
Black pepper to taste

Reserve 1/4 parsley and 1/4 garlic to be added at end with clams.

Saute garlic in butter; put in 3/4 parsley. Add wine and juice from clams. Bring to slow boil for 15 minutes.; Add clams just before serving.

If it needs to be thinned, add clam juice. To thicken, add 2 teaspoons corn starch dissolved in a small amount of water, to the sauce slowly.

Cook linguine according to package directions. Serve sauce over linguine. A tossed salad and garlic bread complete this meal.