Ingredients

• 3.5 dozen Little Neck clams (each serving about 6-8 clams)

• 1/2 cup white wine

• 1/2 white onion

• 5 sprigs of parsley

• 1/2 yellow pepper

• 3 cloves of garlic

Directions

1. Bring 2 quarts of water to a boil - add 2 tsp of salt (can add 1 tbs of olive oil if desired) Add 1 lb of linguine pasta to the water, cook until al dente, remove and strain pasta, save some liquid for later

2. While pasta is cooking, dice white onion and yellow pepper Slice garlic Finely chop the parsley.

3. In a separate pot add olive oil and warm up on high heat. Saute the sliced garlic, white onions, yellow pepper, and parsley for 2 mins or until the onion is translucent.

4. Add white wine and clams, cook clams until they open. Remember, discard any clams that do not open.

5. Take your strained pasta and place in a large serving bowl. Add clams and sauteed herbs along with the juice from wine and clams. Mix all together until perfected and serve!