1/4 c. olive oil
1 clove garlic, minced
1/8 tsp. crushed red pepper (opt.)
1/4 c. parsley, finely chopped
Salt & white pepper to taste
20 oz. clams, chopped (reserve juice)
1 lb. Linguini pasta

1. In a saucepan, place oil on medium heat.

2. When the oil gets hot, but not smoking, add the garlic and red pepper. Saute until garlic is light brown.

3. Reduce heat and add the clam juice, be careful of spattering or a flare up, if the oil is too hot, so keep a pot cover near by.

4. Now simmer this mixture until the liquid content is reduced by 1/4 to 1/2, depending on how fishy you wish it to taste.

5. Taste the mixture, then determine if you wish to add more salt or pepper.

6. Add the clams, heat until hot, but not over cooked or they will be very chewy.

7. Add the parsley, stir and remove mixture from the heat. Pour over your linguini pasta or your choice of pasta. Yield: 4 portions.