Linguine with White Clam & Wine Sauce

Instructions

1. 1.When buying clams, leave 8 clams unshucked.
2. 2.Prepare Linguine with White Clam Sauce as above but in step 3, when onion and garlic are tender, add dry white wine, unshucked clams, and clam liquid; over high heat, heat to boiling. Reduce heat to medium; cover and cook 5 to 10 minutes until clam shells open. Remove clams to bowl.
3. 3.Then add chopped clams with salt and crushed red pepper to broth in saucepan; heat to boiling. Cook 1 minute. Remove saucepan from heat; stir in watercress or 2 tablespoons chopped parsley.
4. 4.Serve linguine in bowls as above, tucking clams in shell into linguine.