White Wine Clam Sauce

This recipe is delicious, but doesn't compare to Mario's White Clam Sauce - Joseph will know what I refer to. Ah Boston - the land of the free and the home of great Italian food. I still remember that visit. Joseph served me fresh Italian sausage and pasta that he bought at a local Italian store along with a fresh block of parmesan cheese that he grated for our meal. After eating Joe's fantastic meal, we went off to Mario's. I was SO full!! Once we got to Mario's, we talked and talked; the chianti started to flow and my appetite was fully renewed. Then Mario asked what I liked in the way of food. He went off to the kitchen and made up a huge batch of deep fried whole, small fishes served over a bed of lettuce, and a dipping sauce and I wish I could remember what was in it. I don't remember what kind of fish they were, but OH MY; unbelievably delicious! After more Chianti - the supply which never ran dry, and an hour or so later, Mario came out with an enormous bowl of linguini with white clam sauce - a sauce that Mother Theresa, Emeril, and Mama Leone would have cried over. After the linguini, we went back to the apartment, napped, and mentally prepared for the party later that evening. I made it through about 30-minutes of more food, wine, and the gathering. I slowly walked back to the apartment and went to sleep.

12 Ounces Chopped Clams ( Reserve Juice)
4 Ounces Butter
4 Ounces GOOD Italian olive oil
1/4 cup Chablis Wine - the sweeter the better
1 Medium onion, diced
4 tsp finely chopped Garlic
2 tsp fresh finely chopped Italian parsley
Salt and white pepper to taste
Linguine

Drain clams and reserve juice - and/or add a bottle of clam juice. Sautee onion in olive oil, then add garlic and stir. Add clams and parsley. Turn off heat. Add butter. Salt and pepper to taste.
Serve over 'al dente' linguine, and garlic bread which is also posted here.

As my dear Aunt Anna and Mario said to me many times: Mangia, MANGIA!!! you are so skinny - eat - EAT! I ate!! Oi! Did I EVER eat!!