Truffle Clams over Linguine

Ingredients:
3 tbsp Wyatt  White and Black Truffle Butter
¼ - ½ cup Grove Ridge Chardonnay
1-2 tbsp garlic, chopped
2 lbs clams, purged
1 lb pasta, cooked

Directions:  
1.    In a large pan, heat butter until melted and sauté garlic, then add the wine.
2.    Bring to boil and add the clams. Cover the pan with lid and cook until the clams open (4-6 minutes).  Pour over pasta.