Linguine And Clam Sauce - cooking recipe

Ingredients

1 1/2 doz. cherrystone or littleneck clams
2 Tbsp. butter or margarine
1 Tbsp. olive oil
2 cloves chopped garlic
1/4 c. chopped scallions
1/4 c. dry white wine
1/4 tsp. hot sauce (optional)
black pepper to taste

Preparation

Steam clams in 1 cup water until clams just open, about 8 minutes.
Save clam broth.
Chop clam meat and set aside.
Saute garlic in olive oil until soft.
Add broth, wine and seasonings and cook about 5 minutes.
Add clams to broth and pour over fresh cooked pasta.
Serve hot; garnish with Parmesan cheese and parsley.