Linguini with Clam Sauce


  • a dozen clams

  • an onion

  • much garlic

  • flat leaf (Italian) parsley

  • a box of linguini

  • some dry white wine

  • black pepper and some sort of grated hard cheese



Prep the clams and start the water for the pasta boiling.
Chop and sauteé the onions and garlic in olive oil in a large pan. Start cooking the pasta. Add the clams, a few pours of white wine, and the parsley to the pan with the onions. The clams should steam open after 5-7 minutes. If any clams don't open, please don't pry them open and eat them or you'll die.
When the pasta's done and strained, put it back in the pot you cooked it in. Add the contents of your clammy pan, the black pepper and cheese. Toss it around a bit and eat (the pasta).

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