LINGUINE WHITE CLAM SAUCE

• Cooking the clams:
• 36 little or Top Neck clams
• 1 cup minced onion
• 1 tablespoon chopped garlic
• 2 cups Good quality chardonnay

Clean the clams thoroughly under cold running water. In a soup kettle, add olive oil, when hot add the onion and cook for 5 minutes, add the garlic and the white wine. Add the clams and cover. Cook until the clams begin to open. Strain the liquid into a fine chinois and reserve the liquid and the clams together.

• Preparing the sauce:
• 1 pound Ziti linguine
• 1 Tablespoon White Worcestershire sauce
• 1/4 tsp cayenne pepper
• 3/4 cup whipping cream
• 1/2 cup freshly grated Reggiano parmesan
• 1 Tablespoon chopped parsley
• Salt & pepper to taste

Cook the pasta according to the manufacturer direction.

Strain the juice from the clams through a FINE sieve and chop the clams into small bite size pieces. In a sauce pan, add the clam juice, Worcestershire sauce, cayenne pepper, cream and let it reduce until the sauce reach a thick consistency (coat the back of the spoon). You may want to add corn starch to get to the proper consistency.

Add the reserved clams and add Reggiano parmesan, parsley and adjust seasoning with salt & pepper.