We're not huge clam fans. They're okay. When they're well disguised.
But we really like this dish. It's our dad's recipe and it couldn't be easier.
Here's what you need and how you do it
• One can minced or whole clams
• About half a box of linguine, cooked
• Olive oil
• 1 teaspoon garlic
• salt and pepper to taste
Drain clams, but save the juice in a separate bowl. Saute clams with garlic in olive oil. Add clam juice and let simmer uncovered for 10 or so minutes. Add salt and pepper to taste. Toss with linguine.