Linguini Con le Vongole
(Clams in White Clam Sauce)
(Authentic Recipe from Jerry's Tavern in Hamilton)
4oz Extra Virgin Olive Oil
1 Small Clove of Garlic
12 Cherry Stone Clams
1 Anchovy
6 Little Neck Clams
1oz Parsley
12oz De Cecco Linguini

Sauté 1 small clove of finely sliced garlic in 4oz's of Extra Virgin
Olive Oil until golden brown. Add chopped Cherry Stone Clams (Save
clam juice). Next, add the Anchovy, chopped parsley, 6 Little Neck
Clams (Still In Their Shells) and the leftover clam juice from the
Cherry Stone Clams. Let everything reduce until the Little Neck Clams
open up.

Get a small pot and add water with a pinch of salt. Boil water and add
the Linguini.  Boil Linguini for 4 mins until the pasta is done Al
Dente. Strain the water and add the pasta to the sauté pan with the
clams, Toss together and serve in a large bowl.