Mince quite a few garlic cloves and saute them briefly in olive oil. Add two small cans of minced clams with their liquid, salt and white pepper. Bring to a simmer. In a separate pot, boil linguine (we used whole wheat) and when it's almost ready, add lots of chopped parsley to the sauce. Combine pasta and sauce and add plenty of grated Parmigiano-Reggiano.
