1/3 c. olive oil
2 garlic cloves, mashed
1/4 tsp. red pepper flakes
1 can clams, chopped or whole
Juice from drained clams
1/4 c. fresh minced parsley or handful dry parsley
1 lb. linguine or spaghetti

In a large pot bring to boil 5 quarts of salted water for pasta. Meanwhile, heat the oil in a large frying pan and saute the garlic and red pepper for 1 or 2 minutes. Add parsley and liquid from clams to pan. Cook for 3 to 4 minutes to reduce the mixture.

Add the clams. Salt if desired. When the pasta is cooked "al dente" (not soft), drain and add to clam mixture in the frying pan. Toss until pasta is coated with the mixture. Serve immediately. Serves 3 to 4.