1/4" olive oil
3 buds garlic
4 cans chopped clams
1/4 c. fresh parsley (or 2 tbsp. dried parsley)
1 bottle clams juice
Salt & coarse ground pepper to taste
1 lb. linguine (flat pasta)

Brown garlic buds until golden brown, remove from heat. (Do not over cook garlic, as it will become bitter.) Remove garlic from pan and cool oil. Drain clams and reserve juice. Set clams aside and add juice to oil, also add bottle of clam juice, parsley, salt and pepper. If you like spicier food add 2 teaspoons crushed red pepper. Simmer for 5 to 10 minutes. Add clams and cook 3 to 5 minutes longer. Do not boil or over cook, clams will become tough. Serve 4.