Linguine with White Clam Sauce

• 1/2 pound linguine
• 36 littleneck clams
• 2 tablespoons olive oil
• 1/2 tablespoon parsley, minced
• 1 anchovy fillet, chopped
• 3/4 cup white wine

1. Cook linguine according to directions on box.
2. Clean clam and let sit in a tub of water.
3. In large pot heat oil.
4. Add garlic and cook for 30 seconds.
5. Add parsley, anchovy and white wine.
6. Let simmer.
7. Drain clams and add to pot.
8. Cover to steam.
9. Once clams have opened, serve over pasta.

linguine, littleneck clams, olive oil, parsley, anchovy fillet, white wine

Taken from www.foodnetwork.com/recipes/linguine-with-white-clam-sauce-recipe.html (may not work)