2 doz. fresh cherry stone clams
3 cloves garlic, pressed
5 oz. Italian olive oil
2 tbsp. fresh parsley
1/2 tsp. black pepper
NO SALT
1 lb. linguine

Hand open clams, collecting juice from clams in a bowl. Strain the juice 2 or 3 times until clear. Remove with kitchen scissors the dark part from the clams' stomach. Cut clams in halves or quarters.

Heat pressed garlic in olive oil. Cook linguine according to package directions and portion into plates. Cook clams, parsley and pepper for 15 seconds in garlic oil. Remove quickly from flame and pour over linguine.

Serves 4.