LINGUINI WITH WHITE CLAM SAUCE

    My mom makes this dish on special occasions, particularly on Christmas when my family is all together so every one of us can enjoy this dish.

1 lb. Linguini
3 cloves of fresh chopped garlic
1 tbsp. Olive oil
2 or 3 / 6 oz cans of Doxee chopped or minced clams
1 10 oz bottle of Doxee clam juice
1 cup of fresh chopped parsley leafs
2 tbsp. salt
Pecorino Romano Cheese

Cook Linguini according to the instructions on the box.  Add salt to boiling water.
While pasta is cooking, place saute garlic in olive oil in a frying pan. Do not burn.  Add entire can of Doxee clams and a bottle of clam juice to the garlic and olive oil.  Simmer for approximitely 15 minutes.  Stir in fresh paarsley to sause before adding to cooked pasta.

When pasta is cooked, strain all water from the pasta.  Pour Linguini into a platter and top it with clam sause.  Garnish with Romano cheese and more fresh parsley.