1/4 c. olive oil
2 cloves garlic, minced
4 tsp. flour
2 (8 oz.) cans minced clams, drained (reserve liquid)
1 (10 oz.) can whole baby clams, drained (reserve liquid)
1/3 c. white wine
1/4 tsp. red pepper flakes
1/4 tsp. salt
3 tbsp. chopped parsley

Heat oil in saucepan. Add garlic; saute 2 minutes. Stir in flour. Add reserved clam juices, wine, red pepper flakes and salt. Bring to a boil and simmer for 10 minutes. Add minced clams, baby clams and parsley. Return to a boil. Remove from heat. Serve over linguine.