Linguine and Clam Sauce

24 ea Fresh topneck clams or

-2 small cans chopped clams 1/4 c Olive oil

4 oz Bottle of clam juice

1/4 c Parsley

6 ea Garlic cloves

1/4 c Grated cheese

1 lb Linguine

To prepare fresh clams: Rinse in cold water, place in plastic bag and put in freezer for 2 hours. remove clams from shells, reserving clam juice. Coarsely chop clam meat.

Saute garlic in olive oil until golden in color. Add juice from clams and bottled clam juice. Boil gently for 2 minutes. Add clams and simmer 2-4 minutes until clams are tender. Add parsley, pour clam sauce over linguine.