A few months back I reported on making something like this, but with canned tuna instead of clams. Since then, I've been making a proper linguini with white clam sauce fairly regularly, and it's MUCH better. Delicious, in fact.

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Start with a quarter cup of EVOO in a large skillet. Add a combination of two anchovies that you've crushed up good and about a tablespoonful of crushed fresh garlic. Let it sizzle at low to medium then, before the garlic browns, add in a mixture of one cup of white wine and one 8 oz bottle of Bar Harbor Clam Juice, along with a pinch of salt, and two pinches of black pepper (You can, as opposed to black pepper, use dried red pepper flakes), and turn the heat up high. Let that reduce for two or three minutes, then add in one 6.5 oz can of Snow's Minced Clams, along with a tablespoonful of minced fresh Italian parsley.

Time things so that when you added the clam juice and wine to the skillet you also started boiling a pot of salted water for linguini. When it starts boiling, add about a third of a box of linguini (assuming one serving) and occasionally stir.

After you've added the minced clams and parsley to the skillet, at which point you've timed things so that the linguini has been boiling for five minutes, add to the skillet about a half cup of the water in which you've been boiling the linguini, quickly drain the linguini over the sink, and add the hot (five minute cooked) linguini to the skillet and stir till everything is mixed up well. Do this over high heat till the liquid becomes (through a combination of reduction and absorption into what was originally only partially cooked pasta) silky smooth and sauce-like, and the pasta is fully cooked (which will be at the same time). Serve and eat.