1 lb. linguine
1 1/2 c. chopped clams with juice
2 sticks butter (8 oz.)
1 tbsp. parsley
3 cloves garlic
1 med. onion
1/2 c. dry white wine
3 eggs
2 tbsp. Parmesan cheese
Salt and pepper

Saute onions and garlic in 1 stick of butter. DO NOT BROWN. Add the other stick of butter and clams and bring to a slow boil. Add 1/2 cup wine. Salt and pepper to taste. Cook linguine. Beat eggs, cheese, parsley, and reserve. Pour egg mixture over cooked pasta and toss, then add clam sauce.