Linguine With Clam Sauce - cooking recipe

Ingredients

8 oz. linguine
2 (10 oz.) cans whole baby or minced clams
4 Tbsp. butter
1 to 2 cloves garlic, minced
1/4 c. minced parsley
1 Tbsp. dry sherry (optional)
1/4 tsp. freshly cracked pepper

Preparation

Prepare pasta as package directs; drain.
Keep warm. Meanwhile, drain clams, reserving liquid.
Lightly brown garlic in the butter.
Add clam liquid; bring to boil.
Add clams, parsley, sherry, pepper and salt to taste.
Cook until hot.
Toss sauce with pasta.
Serves 4.