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* With A Steel Pan Add 4 Filets Of Anchovies And Let Dissolve With Some Olive Oil….Add 18 Littleneck Clams And 1 Cup Of White Wine….Cover Then Remove Clams As Soon As They Open
* Mix A Can Of Cento Baby Clam And Juice With 1 Teaspoon Of Minced Garlic And A 1/4 Stick Of Salted Butter….Heat Up Till Butter Melts…Add To Sauce Pan
* Cook 1/2 Pound Of Linguine That’s Two Minutes Shy Of Being Cooked All The Way And Transfer To The Sauce Pan…Add A Small Handful Of Chopped Parsley…Add Back In The Littleneck
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