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Clam Juice

        The party wasn't going so well.  The food was tasty but portable, the music was peppy but unobtrusive, but the conversation was stilted at best.  With most of the guests gathered in the living room glancing awkwardly at each other, the hosts took action.  "Okay, ice breaker time!" Erin announced.  John appeared at her side and pointed at someone.  "If you could be any supermarket item, what would you be?"  Most of the guests smirked and unleashed their inner Buttheads and offered that they'd like to be melons, tomatoes, and other varieties of molestable produce.           Eventually it was my turn.  I hadn't known these people long, but long enough to give an honest answer.  "Clam juice," I answered.           "Clam juice," they repeated, as if they weren't quite sure they'd heard correctly.  "Clam juice?"         "Clam juice.  Clam juice sits high on a shelf next to other rarely-purchased treasures and watches the shoppers pass and go about their lives.  If I do get plucked down off the shelves, I'm not going home to be part of a listless paper-plates in front of reality TV meal.  I'm going to be part of something special.  First date meal.  Meet the parents meal.  Look Mom I can survive on my own meal.  The purpose of my existence is to be part of...an event."         LINGUINE WITH CLAM SAUCE         INGREDIENTS:         5 lbs. fresh clams - rinsed well 1/4 c. clam juice 1/4 tsp. freshly cracked black pepper 1/3 c. fruity extra-virgin olive oil 5 large garlic cloves - peeled and minced 1 tbsp. fresh lemon juice 4 tbsp. freshly chopped Italian parsley 1/8 tsp. salt 1 lb. linguine         DIRECTIONS: STEP 1: Cook the pasta according to package directions. Drain it and toss with a little olive oil to prevent sticking. STEP 2: Put the clams and the clam juice in a skillet over medium heat and cover. Cook until all the clams have opened, about 2 to 3 minutes. STEP 3: Discard any clams that did not open. Remove the clams from the pan, strain the liquid through a coffee filter and return the liquid to the pan. STEP 4: Remove the meat from the clam shells and discard the shells. Set the meat aside. STEP 5: Bring the clam liquid, salt and pepper to a boil and reduce to about 1/4 c. In a separate sauté pan, heat the olive oil over medium heat. STEP 6: When the oil is hot, add the garlic and cook for 1 to 2 minutes, stirring. Add the reduced clam liquid, lemon juice and meat to the garlic and remove from the heat. STEP 7: Taste the sauce for seasoning and add more salt and pepper if desired. STEP 8: Place pasta in large dinner bowls and drizzle some sauce over the top. Sprinkle with parsley and serve.