linguine with white clam sauce

How To Make linguine with white clam sauce

• Step 1
  Coat a large saute pan with olive oil. Add the garlic and let it cook for 1 minute. Place half the clams in the pan and add the wine and stock. Bring to a boil. Cover and let cook until the clams open. About 10 minutes. If any don't open, discard them. Remove them to a plate and let cool a bit to remove the meat from the shell. Discard the shells
• Step 2
  Bring a large pot of highly salted water to a boil and add the linguine. Cook about 15 minutes, then drain. Place the remaining clams in the same pot that the other clams were in and cover, and cook until they open. Remove them and set aside. Don't take them out of the shells
• Step 3
  Place the clam meat not in the shell back into the cooking liquid, let it cook 5 minutes to reduce. Add the linguine and herbs into the pan and stir in the butter. Add the Parmesan and let the cheese melt. Let the linguine cook in the sauce about 5 minutes. Plate the linguine and the sauce, then top with the clams in the shells. Spoon sauce over the clams and sprinkle with added Parm.
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