It's one of the simplest ways to lose yourself in the delicious salty taste of the sea. If you are so fortunate as to have fresh clams available, of course use them. Kids aren't the only people who love popping open fresh clams from their shells. But I suspect that like me and other landlocked folks, your stash of clams are conveniently stored in your kitchen cabinet, perfectly poised for a 20-minute dinner. Just as well.
For four big servings, using 16 oz linguini:
Saute' together in a skillet in 3 TB olive oil: 1 onion finely chopped, and 6 cloves of well-shredded or minced garlic.
Drain 4 cans ( 12-14 oz. total) baby clams - or minced clams- and SAVE HALF the juice.
When the onion & garlic are translucent, add 1/2 c butter, 2 TB dry white wine, the drained clams, S&P, and the reserved juice to the pan. Simmer 20 minutes, until reduced down to about 2/3 of what you started with. It will taste buttery, garlicky, wine-y and smell wonderful
Mix with hot cooked linguini, garnish with a little fresh chopped parsley and a sprinkle of Parmesan cheese.
