Ingredients:

1 lb. Linguini (dried or fresh)
1 Gallon water
salt and white pepper
2 Tbsp. Extra Virgin Olive Oil
2 Tbsp. unsalted Butter
1/2 lb. clams (without shells) OR 3-4 lbs clams (with shells)
4 cloves garlic, minced
1/2 medium yellow onion, finely chopped
1/2 handfull parsley, finely chopped

Directions:

1. Bring a gallon of water to a boil, adding enough salt to the water that it tastes faintly like seawater. Add the pasta and stir occasionally during the first minute to ensure the noodles do not clump or stick to eachother. Reduce the heat and cover. Check every 5 minutes or so to see if the noodles are soft, but still have a bit of "give" when you bite into one. When the noodles reach this stage, drain them in a collander and serve with the sauce (instructions for the sauce, follow...)

2. In a skillet, add the butter to the oil over medium heat until the butter is completely melted. Add the garlic and onions and saute until the onion becomes transluscent.

3. Add the clams and parsley. Toss in the drained noodles and cover the skillet until the clams are cooked. For unshelled clams, this should only be about 3-4 minutes. For shelled clams, wait until they have all opened. Any un-opened clams should be discarded.

4. Serve hot with crusty bread and maybe some parmesan or romano cheese.

This recipe serves 4.