1 doz. fresh clams preferably (cherry stone)
1/4 c. virgin olive oil
3-4 cloves fresh garlic (minced, chopped)
2 tbsp. fresh parsley (preferably Italian)
1 tbsp. crushed red chili pepper
1/2 c. red wine
1/2 tsp. salt to taste
1/2 fresh lemon

Using skillet. Heat oil. Add garlic. Then add fresh clams. Sprinkle parsley, pepper, salt and lemon. Cover. After all clams have opened, pour in wine and cover for additional 1 minute, shaking skillet.

Serve with your choice of fresh prepared pasta, garden salad, sour dough bread, red wine (Chianti) and candlelight. String quartet optional. Serves 2 adults.