1 whole clove garlic, finely chopped
1/4 c. butter
2 whole cans minced clams, drained (6 1/2 oz. cans) reserve 2/3 c. liquid
1/4 c. dry white wine
1/4 tsp. pepper
1 tbsp. chopped parsley (fresh)

In skillet, cook garlic in butter until tender. Add reserved clam liquid, wine and pepper. Simmer 5 minutes. Add clams and parsley, heat through. Serve over hot cooked linguine. Refrigerate leftovers.