I was thinking if any of you guys liked Linguini and clams??? :)
well I hope some of you do ... This is may recipe for it and it's easy to make and you can impress your other half
and a few house guests to.

You need; the following
6 cloves of garlic
olive oil extra virgin
sea salt
black pepper
white wine
1 can 28 oz plum tomatoes
flat leaf parsley
1 medium size can of clams and it's juice
1 bag of fresh clams
1 package good quality Italian Linguini pasta
* Linguini in white sauce is no tomatoes and red is of course with tomatoes.

You will need a large pot 3/4 full of water and add 1 tablespoon salt. you should be able to taste the salt in the water , it should be pleasant to the taste NOT taste like the ocean.
In a large sauce pan , on low heat, start with 3 to 4 turns of olive oil, about 2 tablespoons
next your garlic, take your 6 cloves peeled and mince 2, slice the next 2, and the last 2 flatten with the knife blade. This will give you 3 intensities of flavor.
add two good pinches of salt and pepper. at this point the oil should be starting to sizzle slightly, next turn burner up to med, and add the fresh clams, and canned clams including juice and 1 glass white wine, and cover. This will get the clams to open, the clams that are closed, when you lift the lid are dead and should be removed from the pan, don't eat them! add a handful of chopped parsley and and give it a stir, let it simmer uncovered till the liquid reduces by 1/2. while the sauce is reducing on low heat , your pasta should be cooking , when pasta is done add to sauce pan mix it up and serve, your Linguini and clams in a white sauce.

If red sauce is desired add your can of tomatoes , at the point you were letting your sauce reduce and let simmer on low lid off for another 20 minutes, at that point add your pasta mix it well and serve.

* you can add chill flakes to add more bite at the beginning in the sauce pan, and an extra turn of black pepper when serving if you like but cheese is not added to this dish.

* always use white wine.
* watch your heat as you do not want to burn the garlic. but you will have to raise it to reduce the sauce .
Hope you like it , any feed back would be nice. Thanks RENO :)