Make sure to use fresh clams for this pasta. I prefer smaller clams like little necks or cockles because they have a much sweeter meat.

Difficulty: Medium

1. Heat a medium saucepan with extra virgin olive oil over the stove
2. Add the garlic, whole clams, and seasoning and allow the garlic to cook until golden brown
3. Pour in the white wine and reduce it by half
4. Add the chopped clams, juice, butter and green onions
5. Allow the sauce to cook until all of the whole clams have opened and the sauce has reduced to a light, buttery sauce
6. Add the linguini into the sauce and allow it to cook together for 2 minutes