1 pt. fresh shelled whole quahogs (not clams), along with juice
1/4 c. fresh minced parsley
1/2 tsp. crushed red pepper
6 cloves garlic, minced
2 tbsp. olive oil

Drain quahogs; set juice aside. Mince quahogs in cuisnart/chopper. It will become soupy.

In heated skillet, add olive oil and garlic. Saute until golden. Add parsley, red pepper, chopped quahogs. Saute at medium heat approximately 5 minutes. Add juice and simmer for 5-10 minutes.

In 8 quart pot, bring water to boil add linguini; boil until desired tenderness. Drain and rinse in cold water.

Add sauce to linguini and serve with hard crust bread and robust red wine.