1 doz. fresh cherrystone clams
3 tbsp. butter (or 2 tbsp. butter, 1 tbsp. oil)
2 clove garlic
1/2 c. white wine
2 tbsp. Parmesan cheese
Fresh parsley, chopped (2 tbsp.)

Scrub clams carefully, rinse well in cold water. Melt butter in large skillet with a tight-fitting lid. Press 2 cloves garlic into the melted butter. Saute until just golden. Add the clams and white wine. Cover tightly and simmer gently until all clams are open (about 10 minutes).

Add 8 ounces linguini to boiling (salted) water. Bring back to a boil. cook, uncovered, stirring occasionally to prevent sticking - just until tender - 10-12 minutes. Do not overcook.

Drain linguini in a colander. Place on a hot platter and spoon clams over linguini. Pour sauce over all and sprinkle with parsley and Parmesan cheese. Serve immediately.

YOU CAN SERVE CLAMS IN SHELL or remove the clams from shell, cut into halves or fours (depending on size) and return to sauce. Do this while linguini is cooking so that you can serve hot without overcooking.