6 tbsp. olive oil
1 tsp. finely chopped garlic
1 c. clam broth (fresh from the shucked clams or bottled)
1/4 c. dry white wine
1 lb. linguine cooked in 6-8 qt. water (add 1 tsp. salt)
2 tbsp. soft butter
3 dozen hard shell clams, shucked or 1 or 2 cans, chopped clams
2 tbsp. finely chopped parsley
Season with salt & white pepper

Heat olive oil until a haze, stir in garlic, do not brown, just a few seconds. Pour in clam broth and wine and boil briskly over high heat until foam disappears and liquid has reduced to 3/4 cup. Remove from heat and set aside. Boil linguine al dente. Drain thoroughly, turn into heated bowl and toss with soft butter.

Bring sauce in skillet to boil, add clams. Cook, stirring for 1 to 2 minutes. Pour clam sauce over lingine. Sprinkle with Parmesan cheese and top with parsley. Serve at once.