To open fresh clams: Rinse them in cold water, place in a plastic bag and put in the freezer for 2 hours. Over a large bowl, remove clam meat from shells, reserving the juice. Coarsely chop clam meat. Heat oil in a large saute pan; add garlic; saute until golden in color. Add reserved juice from clams and bottled clam juice. Boil gently for 2 minutes. Add clam meat and simmer 2-4 minutes or until clams are tender. Add parsley and linguine; toss gently. Serve in warmed bowls. Pass Parmesan cheese, if desired.
Per Serving: 588 Calories (24.5% from fat); 16g Fat (2g Sat, 10g Mono, 2g Poly); 22g Protein; 88g Carbohydrate; 3g Dietary Fiber; 19mg Cholesterol; 100mg Sodium. Food Exchanges: 5 1/2 Grain (Starch); 1 Lean Meat; 1/2 Vegetable; 2 1/2 Fat.