Clams are king in summer and August is a great month for the following recipe. Though a little fussy, it yields the best linguine clam sauce I've ever had. Commit to its obsessiveness, and you will be rewarded.\r\n\r\nRecipe: Linguine with White Clam Sauce\r\n\r\n2 tablespoons plus \u00e2\u2026\u201dcup olive oil\r\n2 heaping tablespoons minced garlic\r\n\u00c2\u00bd cup thinly sliced garlic\r\n24 large cherrystone clams (or a few more, if necessary-see NOTE)\r\n12 ounces linguine\r\n4 teaspoons finely minced parsley\r\n\r\n1. Place 2 tablespoons of the olive oil in a large, non-reactive saut\u00e9 pan over medium-high heat. Add the 2 tablespoons of minced garlic and saut\u00e9, stirring occasionally, until the garlic is light golden-brown (about 2 minutes.) Remove garlic and reserve at room temperature. Spill oil out of pan and wipe clean with a dry paper towel.\r\n\r\n2. Return pan to medium heat. Add the \u00e2\u2026\u201dcup of olive oil and the \u00c2\u00bd cup of thinly sliced garlic. Saut\u00e9, stirring occasionally, until the=2 0garlic is just starting to color (about 3 minutes.) Remove pan from heat and reserve, covered, at room temperature, for at least 4 hours (and no more than 8 hours).\r\n\r\n3. Either ask your fishmonger to shuck the clams for you, reserving the juice, or shuck them yourself. Cut the clam bellies into coarse chunks (about 3 pieces per belly.) When done, you should have about 2 cups of fresh clam juice and about 1\u00e2\u2026\u201c cups of minced clams. You will need all of the clams, and 1\u00c2\u00bd cups of the clam juice. If you have less, you must make up the difference by shucking a few more clams.\r\n4. When ready to cook, bring a large pot of salted water to the boil. Add the linguine, and cook until al dente, about 8 or 9 minutes.\r\n\r\n5. Towards the end of the linguine cooking time, place the reserved pan with the thinly sliced garlic over medium-high heat. As soon as it starts to sizzle, add 1\u00c2\u00bd cups of the fresh clam juice (reserve the rest for another use.) Whisk it together with the oil, bring almost to a boil, then turn heat off.\r\n\r\n6. When the linguine is done, drain it in a colander. Return it to the pasta cooking pot over medium-high heat, along with the 1 1/3 cup of minced clams. Toss in the pot for 1 minute. Add the hot clam juice with oil and garlic and toss for 1 minute more. Divide the linguine with white clam sauce among 4 wide, shallow bowls, making sure to evenly divide pasta, clams and sauce. Sprinkle each bowl with a quarter of the reserved minced garlic, and with 1 teaspoon of minced parsley. Serve immediately. Makes 4 servings.\r\n\r\nNOTE: Though this recipe calls for 24 cherrystone clams, the really important ingredients are 1\u00e2\u2026\u201c cups of coarsely chopped clams, and 1\u00c2\u00bdcups of fresh clam juice. I specify 24 cherrystones, because I know that they will usually yield what you need. But if you only have access to smaller clams, or larger clams, don't hesitate to use those-as long as you extract 1\u00e2\u2026\u201ccups of coarsely chopped clams, and 1\u00c2\u00bdcups of fresh clam juice. If you have no access to fresh clams-only to canned clams and bottled clam juice-you can still make this dish using the same proportions of meat and juice. It just won't have the same level of sea-bright flavor.\r\n\r\nDavid Rosengarten is a travel writer, cookbook author and TV journalist who has hosted or co-hosted approximately 2,500 shows on the Food Network. A frequent guest on NBC's Today show, David has written about food and wine for a wide array of publications and travels frequently throughout the U.S., Europe, Latin America and Asia, writing and lecturing on various culinary subjects Currently, David is the editor-in-chief of The Rosengarten Report, which received the James Beard Award in 2003 for the best food and wine newsletter in the country.\r\n\r\nRecipes by Rosengarten is a recurring bi-weekly feature on www.winemag.com.