Linguine with Clam Sauce

This Italian family fav. can be varied by adding 3 cups of drained canned Italian tomatoes to the sauce, and simmer for 30 min. before adding the clams. I would serve a crisp wedge salad and warm garlic bread to complete this delectable feast!!*
(no serving size given)

8 cloves fresh garlic
1/2 t. kosher* salt
1/2 t. white pepper
3 egg yolks
1 cup plus 4 T. olive oil
2 T. Kerrygold* butter
3 T. finely chopped shallots
3 T. flour
2-2&1/2 cups clam juice
3-4 cups coarsely chopped clams
1 cup chopped flat-leaf* parsley
1/2 cup chopped basil
1 lb. linguine
Grated Romano cheese

Crush garlic in a mortar with a pestle until it becomes a paste. Add salt, white pepper, and egg yolks. Beat with a whisk until lemon colored. Continue to beat, adding olive oil a few drops at a time until 2 T. have been added. Continue to beat adding 1 cup olive oil in a thin stream until finished. Set sauce aside. In a frying pan, heat remaining 2 T. olive oil and butter; add shallots and saute over low heat until shallots are light golden. Add flour and continue cooking for 5 min. more, stirring occasionally. Slowly add clam juice, stirring constantly until well blended; then cook 5-8 min. more, stirring occasionally. Slow add clam sauce to garlic sauce, stirring with a whisk to keep well blended. Heat over low; stirring occasionally, until hot. Add clams and continue to heat until hot again. Add parsley and basil. Heat until steaming and serve with freshly cooked linguine, prepared according to package instructions. Top with grated Romano cheese.

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MM