The secret to getting rich flavor from this simple and low fat dish is to layer the clam flavors by using several variations. 





Ingredients:
1 lb whole wheat linguine
1 6 oz bottle of clam juice
1/4 cup of olive oil
3 cloves of minced garlic
1/4 tsp crushed red pepper
1 tsp anise seeds
2 6 1/2 oz cans of minced clams
18 small hard shelled clams, scrubbed
1/2 cup dry white wine
1/2 cup fresh chopped parsley

Directions:

1. Cook linguine to al dente according to the package directions and drain and toss with a splash of olive oil.
2. Meanwhile, heat the remaining oil, garlic, crushed red pepper, and anise seeds in large skillet over medium heat.  Saute until the garlic is gold but not yet brown. 
   
3. Add the clam juice, canned clams, fresh clams, and white wine.
   
4. Increase the heat to high and bring to a boil.  Cover and cook for 5 to 7 minutes until the clams open.  Remove the whole clams with tongs and set aside. 
5. Reduce heat to low.  Add pasta and fresh parsley and toss until coated. 
   
6. Serve pasta and top with fresh clams.

Serves 6.  Total time: 20 minutes.