White Clam Sauce - cooking recipe

Ingredients

1 Tbsp. olive oil
2 cloves garlic, minced
2 (6 1/2 oz.) cans chopped clams
1 c. clam juice
1/2 c. chopped parsley
salt and pepper to taste
1 lb. linguini

Preparation

Saute the minced garlic in the olive oil on low heat for 1 to 2 minutes.
Do not let garlic brown.
Add clam juice (which you get from draining the chopped clams), and the white wine.
Bring to a boil; add parsley and chopped clams.
Cook for 2 minutes, then add to well-drained linguini which you cook according to package.