Linguine With Clam Sauce

• 1 (12-ounce) package linguine
• 3 tablespoons butter
• 5 garlic cloves, minced
• 1/2 cup dry white wine
• 1/2 teaspoon salt
• 1 (8-ounce) bottle clam juice
• 2 (6 1/2-ounce) cans minced clams, undrained
• 24 littleneck clams, scrubbed
• 1 cup finely chopped parsley
• 2 tablespoons fresh lemon juice
• 1/8 teaspoon freshly ground black pepper
• Lemon wedges (optional)

1. Cook linguine according to package directions, omitting salt and fat. Set aside.
2. Melt butter in a large skillet over medium heat. Add garlic to pan; cook 3 minutes or until golden.
3. Stir in wine, salt, and clam juice. Drain minced clams; add juice to pan (reserve minced clams). Simmer for 5 minutes. Add littleneck clams; cover and cook 3 to 4 minutes or until the shells open. Remove from heat, and discard any unopened shells. Add reserved minced clams, parsley, lemon juice, and pepper.
4. Place pasta in a large bowl. Add clam mixture to pasta, and toss well. Serve with lemon wedges, if desired.

linguine, butter, garlic, white wine, salt, clam juice, littleneck clams, parsley, lemon juice, freshly ground black pepper, lemon wedges

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