Linguini with Clam Sauce


12 oz. pkg. linguini noodles
1 tbsp. olive oil
2 tsp. minced garlic (or two cloves)
2 tbsp. dried parsley
1/4 cup white cooking wine
2 (10 oz.) cans baby clams
1 tbsp. lemon pepper
3 tbsp. Italian seasoned bread crumbs

While pasta is cooking according to package instructions, heat olive oil in skillet and add garlic, stirring for a minute or two. Drain the liquid from the clams directly into the skillet, add the cooking wine and bring mixture to a boil. Add clams and parsley; simmer for a few minutes. Drain pasta and add to sauce in the skillet. Add lemon pepper and 2 tbsp. bread crumbs and gently mix together. Garnish with remaining bread crumbs and serve. 4 servings.