2 cans whole baby clams
2 big cloves garlic, minced
2 tbsp. fresh parsley, chopped
Olive oil
Dried hot red pepper, crushed
Salt
Pepper

Cover bottom of skillet with olive oil. Brown garlic; add parsley. Drain 1 can clams, then add both cans clams, hot pepper seed, salt and pepper to taste. Let simmer 10 to 15 minutes. Use over linguine. Serves 4 to 6.