Linguine With White Clam Sauce

• 4 tablespoons olive oil
• 4 cloves garlic, minced
• 2 tablespoons butter
• 1 cup dry white wine
• 1 cup minced clams, and their liquor
• 1 tablespoon flour
• 1 cup heavy cream
• 2 lbs fresh clams
• 1 lb linguine, cooked until al dente
• 1/4 cup minced fresh parsley

1. Heat 2 tblsps of the olive oil and the butter in a saucepan.
2. Saute 3 garlic cloves until soft, but not browned.
3. Add 1/2 cup wine, minced clams, flour and mix well.
4. Add cream and cook on low heat until slightly thickened.
5. Meanwhile heat remaining 2 tblsps olive oil and add whole clams and garlic.
6. Add remaining wine and steam until open.
7. Toss cooked linguine with cream sauce, top with whole clams, sprinkle minced parsley over generously.

olive oil, garlic, butter, white wine, flour, heavy cream, fresh clams, linguine, parsley

Taken from www.food.com/recipe/linguine-with-white-clam-sauce-70893 (may not work)