24 little neck clams in shells
6 tbsp. olive oil
4 or more garlic cloves, minced
4 tbsp. fresh chopped parsley
1/4 tsp. crushed red pepper
Lots of fresh milled black pepper
Pinch of dried sweet basil
Pinch of oregano
1 lb. pasta, linguine

Scrub clams well. Heat oil in pot (with cover) large enough to hold 24 clams. Brown garlic in oil until golden brown. Do not burn. Place the clams, parsley, red pepper, black pepper, basil and oregano in the pan. Cover and simmer for 10 minutes. Holding the pot tight, shake the pot occasionally. Simmer 10 minutes longer. Cook linguini al dente. Pour liquid over linguini, toss well. Place clams on top. Serve with plenty of Parmesan cheese.

Serves 4.