2 cups of white wine (I used resiling because I like the sweetness it gives)
1 lb of linguine
1/2 cup grated parmesan cheese
chopped parsley for garnish
Heat 3 tbsp butter in large skillet and add the minced garlic and sauté for 2-3 minutes.
Slowly add the wine and let simmer for 10 minutes on medium heat.
While pan is heating, wash and clean the whole clams and once the wine has heated for 10 minutes start adding the clams. (I put about 10 in at time.) Then cover and let them steam for 5-10 minutes. Check on them frequently, remove clams as they open. **Some clams may not open, that’s ok, they are no good, just discard them.**
Once all the clams have opened, add remaining butter to the pan and add in chopped clams and clam juice from one of the cans. Simmer on medium low heat until pasta is ready.
Cook pasta according to package.
Once the pasta is cooked toss with clam sauce in pan and top with parmesan, some steamed clams and parsley.