Often, when I decide to have linguini with white clam sauce, I go with Stop & Shop chopped sea clams. Tonight, I did so, but added a garnish of the fresh mollusks to the mix. This is a meal we both enjoy greatly. It includes a heavy hand with garlic, some finely chopped shallots, chopped parsley, olive oil, and white wine, all reduced by half before the chopped clams are added. The washed fresh littlenecks go into the simmering sauce at the same time as the pasta goes into the boiling water. I have found that the clams will open at the same time the pasta is done.
HC
