Linguine with Clams and Garlic: Simple and Elegant

• 2 dozen littleneck clams in shells
• 1 pound linguine
• 2 Tablespoons olive oil
• 1 small onion, finely chopped
• 4 cloves garlic, minced
• ½ cup white wine
• ½ cup clam juice
• ¼ cup sun-dried tomatoes, chopped
• ¼ cup fresh parsley, finely chopped

Scrub the clams thoroughly and soak them in water before cooking. In a skillet over medium heat, sauté the garlic and onions in the olive oil until translucent. Add wine, clam juice and tomatoes. Bring to a boil and immediately turn down heat to a simmer. Add the clams, let simmer about 8 minutes or until clams open. Discard any unopened shells.

Meanwhile, in a large pot, cook the pasta, about 8 minutes. Drain. Serve contents of skillet on bed of pasta, sprinkle with parsley. Salt and pepper to taste.



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