Linguini with White Clam Sauce

Ahh 97 degree heat, just out of the pool and tonight I was craving Pasta with a White Clam Sauce. It's a pretty easy recipe but it takes a little patience and the need to want to make this. As for the pasta I went with Linguini. Not a big Angel Hair guy but sometimes I will use Campanelle(sort of looks like that old chip snack Bugles),. As for the clams I didn't have the time to go and dig them myself so I went with a pint of chopped clams from a lil fish market. I do however like to use the canned whole baby clams too. Whatever is easier for you or at your supermarket. To begin start to boil the water for your pasta. Take a nice saute pan and add 1 tablespoon of butter and three tblsp of extra virgin olive oil. Don't turn the heat on yet. Next chop 2 cloves of garlic. By this I mean two pieces attached to garlic.To chop, an easy way is to peel the cloves , place on a cutting board and then take your cutting knife and with the blade turned sideways press down on top of clove to squash it. After that start chopping it up. Even easier is grabbing that jar of the already chopped garlic that you used for the scallop dish and use a teaspoon then add to the butter and olive oil. Chop some fresh curly parsley , about a tablespoon and add also to the saute pan. Turn stove onto medium high and begin to saute . Watch your garlic and do not over cook it . Stir it stir it stir it! after about 2 -3 minutes add the clams with the juice if fresh. If canned ,strain the clams, add them and about a 1/4 cup of bottled clam juice. Stir stir stir. Add your pasta to the boiling water ! Now the extra special stuff.... lower the clam sauce and then add 1 small can of sliced black olives (strained) and 1 or 2 fresh chopped plum tomatos. I split the tomato first and remove the seeds before I chop it up to add to the clam sauce . Oh stir stir stir. Drain your pasta . Put your portion on a bowl like plate and top with the clam sauce using a slotted spoon first then add some of that juice. Top with grated or shredded parmesan cheese and fresh cracked black pepper to your liking. Enjoy. Oh don't forget a nice glass of Pinot Grigio.