Linguine & Clams -- YUM!

I have served this for years --- Such a good recipe -- I love it.

Enjoy - as Fred Wix always said --

LINGUINE WITH BUTTER-CLAM SAUCE – Fred Wix

Spaghetti                                         

4-6 cloves of garlic, minced

1/2 lb. butter                                    

1/2 - 1 cup fresh parsley, chopped

2-3 cans of minced clams 

Drained (Save liquid)            

1/2 cup Parmesan cheese, grated

1/2 tsp. salt

Clam juice                                       

Fresh ground pepper to taste

2 Tbs. sour cream (optional)

Melt butter and sauté' garlic and salt just until golden in color.  Cook spaghetti until done.  Drain and cover.  Drain clams, saving the liquid.  Add enough clam juice to make 2 cups of liquid.  Stir liquid into butter mixture and let simmer 10 minutes.  Add clams, parsley and pepper.  Let simmer for 2 minutes.  Toss sauce with Spaghetti.  Top with remaining sauce, garnish with larger pieces of parsley and sprinkle Parmesan cheese over top.  Serve with a large tossed green salad.