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Ingredients

• 2 pounds small or medium clams, scrubbed well
• 1/2 to 1 cup dry white wine
• 12 ounces linguini
• 3/4 cup olive oil
• 4 garlic cloves, sliced
• 2 garlic cloves, smashed
• 2 garlic cloves, whole
• Chopped parsley
• Pinch of crushed red pepper flake

Directions

1. Heat the olive oil over medium to high flame in a deep saute pan with a lid. Add the galic. Add the red pepper flakes. When the garlic slices start to brown add the clams. Allow the clams to simmer for 1 to 2 minutes. Then add the wine. Cover and cook, shaking the pan periodically, until all the clams are opened, about 5 to 6 minutes. Discard any that have not opened. Taste and when ready, lower the flame to a low simmer until the pasta is ready. Add parsley at this time. If you want to make a red sauce, add your tomatos at this time.
2. While the clams are cooking, bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian "al dente.") Drain the pasta well.
3. Place the clams on top of the linguini in the serving bowl. After transferring the clams over, spoon the juice out of the skillet onto the clams and linguini.