Linguine with Clams (Quahogs)

Clam Sauce

5lbs of Quahogs, shucked and chopped (use a pair of scissors to do this). When you shuck these, it is very important to do it over a bowl, as you want all of the juices.
5 cloves of garlic smashed and sliced
1 bunch of flat leaf Italian parsley washed and finely chopped
Extra Virgin Olive Oil
1 lb of Linguine

In a large sauce pan add about 3/4 cup of Extra Virgin olive oil and the garlic. On medium heat, cook this until the garlic is golden. Take off of the heat and add your clams. Place back on the heat and let cook until it come up to a soft boil (about 15 minutes). Add in your parsley and take off of the heat.

In the meantime, cook your linguine and drain it. In a large pasta bowl add your pasta and then the clam sauce. Finish with extra parsley and more olive oil. Serve!

*I add Romano and Parmesan cheese to mine, which I know is frowned upon by the culinary community, but I don't care! HAHA! It is delicious!