Gather your supplies.
In large bowl, add 2 dozen fresh little neck clams. Fill with cold water & ice cubes.
This process is to purge the live clams; it gets the sand out of them. Let them soak for about 10 minutes while you prepare the sauce.
Chop your fresh bunch of parsley. I love using a pizza cutter; makes it fast & easy.
Ta da, done! Wasn't that quick? Fresh chopped parsley (picked from my herb garden)
With garlic press, press 4 large cloves of garlic.
Open both cans of your white clam sauce. (Can be found in all grocery stores in "specialty Italian" section.
Bring a large pot of water to boil on high heat.
While water comes to a boil- Take a large sauce pan with lid, add 2 Tbs EVOO on med-high heat.
Add your garlic. This processes is fast, as you do not want o burn the garlic.
I add a punch of crushed red pepper for some heat. (Optional)
Now add both cans of clam sauce.
I went ahead & added the fresh chopped parsley, as seen here. Save a little for garnish (optional). Bring to simmer on medium heat.
Drain off the clams & inspect for any cracks or open clams. If so, toss those broken/open clams in the trash.
Add all the good clams to the simmering white clam sauce.
Add the lid & let simmer 5-8 minutes, giving the clams an opportunity to cook & open up. Give a little shimmy/shake mid way to get those clams evenly distributed over heat.
Go ahead, pour yourself a glass of White. It pairs nicely with this dish. "Cheers!"
Water comes to boil, add some sea salt to the water. This will be your only opportunity to season that pasta.
Add you 16 oz of Linguine to the boiling water & set your timer according to the package.
Give it a stir to bring back up to a boil. TIP: Resting a wooden spoon on top of the pot ledge helps prevent boil over
Time to check on the clams in the "Hot Tub". Wow, they've sure opened up & look happy.
Uh oh, this sailor failed to "open". He will be heading out of the "Hot Tub" and straight to the trash. Be sure to not eat any clams that fail to open after the cook time.
"Beep Beep", pasta is done & drain into colander in sink. Drain well!
Add your drained pasta to a pretty pasta dish like this for serving.
Take your sauce pan with the clams & sauce, pour right down over the pasta. Add that additional parsley for garnish & ready to serve.
Serve your Linguine & Clams in a pasta bowl. Add grated Parmesan Cheese if desired & extra crushed red pepper for heat. Enjoy with a glass of White Wine. www.pamperedchef.biz/annelaro…