Pentecost Sunday

Meatless Recipe - Linguine with White Clam Sauce

Ingredients:

1 pound fresh clams (Manila clams are the only fresh clams available in Hawaii and Costco has them at a reasonable price.)  Wash them well.  They may also soak in fresh water with corn meal to have clams expel the grit.  The clams I bought were very clean.
5 large garlic cloves
1/2 cup white wine such as Chardonnay
2 small cans of minced or chopped clams (not necessary but it adds extra flavor to sauce)
1/4 cup to 1/2 cup fresh parsley, chopped
1/4 cup Extra Virgin Olive Oil
Salt and pepper to taste
1 pound cooked linguine

Heat a skillet and add the olive. Add the garlic and lightly brown.  Add the white wine and cook for approximately 2 minutes on medium high heat.  Add only the broth from the canned clams.  Bring to a boil and then lower heat.  Add the canned clams and the fresh clams.  Cover and cook for a couple more minutes or until clams open.  If any clams remain close, cook an additional minute and check. If the clam remains closed, remove and discard.  Season with a little salt (be care as the broth will have salt from canned clams) and pepper.  Serve over hot linguine and top with the parsley.  Serves 4.