3 cans Gorton clams
2-3 cloves garlic
2-3 hot chili peppers
2 tbsp. olive oil
Parsley for color
1/2 c. fresh Parmesan cheese
1 sm. box fettucini
Salt & pepper to taste

Heat frying pan add olive oil. Brown garlic and chili pepper. Add juice from 2 cans of clams (add slowly to oil because it will splatter). Simmer 5 to 7 minutes, add clams from all 3 cans reserve the juice from the 3 cans in case you desire more juice.

While clam sauce is cooking, boil water for pasta. Do according to directions on package. Drain pasta, don't rinse.

Toss (combine) pasta and sauce together. (Remove chili pepper and garlic cloves.) (The longer you leave the pepper simmer in sauce the hotter your pasta will be.) Garnish with parsley and Parmesan cheese and serve.