Linguini with White Clam Sauce

Directions

1. 1

   4 dozen littleneck clams -- scrubbed well 1/2 cup dry white wine 1 pound thin linguine salt 2 tablespoons extra-virgin olive oil 3 garlic cl

2. 2

   Cover and steam the clams over moderately high heat about 5 to 10 minutes, checking them after 5 minutes and transferring them as they open

3. 3

   Discard any clams that do not open after 10 minutes

4. 4

   Remove pot from heat and reserve the liquid in a measuring cup

5. 5

   In another large pot bring at least 4 quarts salted water to a boil and cook the linguine until al dente, stirring occasionally

6. 6

   Drain linguine in a colander

7. 7

   With a small knife remove the meat from 24 of the largest clams, discarding the shells, and in a food processor pulse just until chopped coa

8. 8

   In a large pot heat the olive oil over moderately high heat and quickly toast the sliced garlic until just golden