Rinse and drain the clams.
Heat oil. Add scallions and garlic and cook gently until tender, taking care not to burn the scallions. Add clams, salt, MSG, and pepper. Cover and heat the sauce thoroughly but do not boil; boiling will toughen the clams.
Serve over cooked linguine. Cover with grated Parmesan cheese.
Beverly Pepper; 1952; The Glamour Magazine After Five Cookbook; Spaghetti, Clam Sauce
This recipe was made with fresh previously frozen clams which gave the dish good flavor of clams and ample sauce, without the addition of extra clam juice. The result was superior to the original recipe which called for canned clams.http://macheads2.net/recipes/WhiteClamSauceLinguine.html