Linguine With Clam Sauce

• 36 small fresh clams (about 2 pounds), scrubbed
• 2 tablespoons cornmeal
• 2 teaspoons olive oil
• 3 tablespoons chopped shallots
• 1 1/2 cups dry white wine
• 1/3 cup minced fresh flat-leaf parsley
• 1/2 teaspoon salt
• 1/4 to 1/2 teaspoon crushed red pepper
• 1/4 teaspoon black pepper
• 8 garlic cloves, minced
• 8 cups hot cooked linguine (about 16 ounces uncooked pasta)
• 4 lemon wedges

1. Place clams in a bowl; cover with cold water. Sprinkle with cornmeal; let stand 30 minutes. Drain and rinse.
2. Heat oil in a large non-stick skillet over medium-high heat. Add shallots; saute 2 minutes. Add wine, parsley, salt, peppers, and garlic; bring to a boil. Add clams; cover, reduce heat, and simmer 5 minutes or until shells open. Discard any unopened shells. Remove clams with a slotted spoon, and set aside.
3. Place pasta in each of 4 shallow bowls; spoon wine sauce over pasta, and top with clams. Serve with lemon wedges.

fresh clams, cornmeal, olive oil, shallots, white wine, parsley, salt, red pepper, black pepper, garlic, linguine, lemon wedges

Taken from www.myrecipes.com/recipe/linguine-with-clam-sauce-3 (may not work)