1/2 c. olive oil
2 dozen teaneck clams, scrubbed well with fresh water
4 cloves garlic, chopped very fine
1/2 tsp. salt
1/2 tsp. black pepper
1/2 c. fresh parsley, chopped
1 (6-8 oz.) can clam juice
1 lb. linguine pasta

Use a 2 quart (or larger) pot. Place in oil and clams. Then add remaining ingredients over clams. Cover pot and heat on medium temperature. When it begins to boil, lower heat to simmer. When all clams are open, turn off heat. Cook linguine according to package directions, drain, and remove to large oval bowl. Pour clams and juice over pasta and serve. Makes 4 servings.