2 cloves garlic, finely chopped
6 tbsp. olive oil
1/2 c. white wine
36 clams, scrubbed and shuck, 1/2 c. juice reserved
1/4 c. unsalted butter
1/2 c. parsley, coarsely chopped
Freshly ground black pepper to taste
1 lb. linguine

Simmer the garlic and oil in a saucepan 10 minutes. Add the wine and the reserved clam juice and cook gently another 10 minutes. Add the butter, parsley and clams and cook 1 minute over low heat.

Meanwhile, cook the linguine 10 to 15 minutes until done; drain. Serve tossed with the sauce.