White Clam Sauce over Pasta

• 7 ounces linguine or spaghetti
• 1/3 cup olive oil (2 oz.wt.)
• 1 cup chopped scallions (2 bunches, about 3.5 oz.trimmed weight)
• Large clove garlic
• 8-to-10 oz. can clams (preferably whole baby clams, shucked)
• 1/8 teaspoon salt
• 1/8 teaspoon monosodium glutamate
• Freshly ground pepper
• Parmesan cheese (2 oz.wt.)

Warm 2 pasta bowls in the oven.

Cook the pasta according to package directions.

Trim and wash the scallions, pat dry, and chop. Drain the clams, reserving juice. Strain the reserved juice to remove any gritty bits; then set aside. Grate the cheese.

Heat oil. Add scallions and garlic, crushed, and cook gently until tender, taking care not to burn the scallions. Add clams, salt, MSG, and pepper. Add the reserved clam juice. Cover and heat the sauce thoroughly but do not boil; boiling will toughen the clams.

Serve over cooked pasta. Cover with grated Parmesan cheese.

Serves 2