Linguine with Clam Sauce

Ingredients

• 0.1 teaspoon pepper black freshly ground
• 3 tablespoons butter 
• 8 ounce bottled clam juice 
• 13 ounce clams minced undrained canned
• 0.5 cup cooking wine dry white
• 5  garlic cloves minced
• 2 tablespoons juice of lemon fresh
• 12 ounce pasta 
• 24  littleneck clams scrubbed
• 1 cup parsley finely chopped
• 0.5 teaspoon salt 

Equipment

• bowl
• frying pan

Directions

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