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1
In a kettle bring the water to a boil with the clams and steam the clams, covered, checking them occasionally and transferring them as they open with a slotted spoon to a large bowl, for 3 to 8 minutes.
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2
Discard any unopened clams, strain the broth through a fine sieve into a large glass measure, and if necessary add enough water to measure a total of 1 1/2 cups.
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3
Discard the shells, rinse any clams that feel sandy, and chop the clams.
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4
Stir the cornstarch into the clam broth and stir in the soy sauce, the Scotch, the vinegar, and the sugar.
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5
In a wok or large heavy skillet heat the oil over moderately high heat until it just begins to smoke and in it stir-fry the gingerroot, the black beans, and the garlic for 30 seconds, or until the mixture is fragrant.
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6
Stir the cornstarch mixture, add it to the wok, stirring, and bring the sauce to a boil, stirring.
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7
Simmer the sauce, stirring, for 2 minutes and keep it warm.
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8
In a kettle of salted boiling water cook the linguine until it is al dente, drain it, and add it to the wok with the clams and the scallions.
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9
Cook the mixture over moderate heat, tossing the linguine, until it is heated through and the linguine is coated well with the sauce.
