Serve this dish with fresh garlic bread and nice white wine. We promise you this is a keeper and you won’t like any other white clam sauce!

1 lb of Manilla or Little Neck Clams – ½ lb of Linguini
3 Tbsp of Extra Virgin Olive Oil – 1 Tbsp of Butter – 1 Tbsp of Butter
3 Cloves of Garlic, sliced – Pinch of Hot Pepper Flakes
¼ Cup of White Wine – 1 Tbsp Fresh Chopped Parsley – Salt, and Pepper, to taste
Scrub the clams very, very well under cold running water with a stiff brush. Place the clams in a large bowl and cover with cold water. Let the clams soak for about 30 minutes.
Fill a large pot with water, sprinkle in a generous pinch of salt and bring it to a boil.
In a medium pot, add the clams. Add water to cover the clams and bring to boil. Cook just until the clams open. Remove clams from the water and set aside. Line a strainer with 2 coffee filters or cheesecloth, and ladle through ¾ of the clam juice making sure not to ladle any of it from the bottom of the pot.Reserve ½ cup and store the rest into a container and store it in the freezer.

In a large sauté pan with high sides over medium-high heat, sauté` the garlic in the olive oil until fragrant and lightly browned. Add the hot pepper flakes and cook for 30 more seconds. Add the wine and clam juice and cook for a couple of minutes.
Add the clams and butter to the wine mixture. Cover and cook for about a minute while you drain your linguine. Season with salt and pepper and add the parsley. Add the pasta and toss well to combine. Tumble the pasta onto a large plate and enjoy it!

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