Linguini and Clams

About 3 Dozen Little Neck Clams In Shell 1 cup  Chopped Scallions 5-6 cloves Garlic Chopped 1 cup Chopped Italian Parsley 2 Shots of White Wine Olive Oil To Coat Fry Pan Linguine Salt, to taste Boil a pot of water for the pasta. When the water is boiling add salt to the water and then the pasta. While pasta is cooking coat the bottom of a deep fry pan with olive oil. Add the scallions, Vidalia onions, and garlic. (salt to taste) About 3-4 minutes later add the clams and white wine and cover. When clams have opened for the most part add parsley and cook for a few more minutes. Add pasta and toss until linguine is coated with sauce. Sprinkle with some Parmesan Cheese and serve.