In case you want to try making Chef Joe Bellia's clam linguine, try the recipe below!
Directions
- In a small frying pan, start two ounces of olive oil and three cloves of minced garlic on medium heat. Brown the garlic.
- Add six ounces of baby clams in their own juice. Joe likes to add some little deck fresh clams, as well. Salt and pepper.
- Add two ounces of white wine.
- Cook and drain pasta.
- Pour clam sauce over pasta and enjoy.