1/4 c. olive oil
2 garlic cloves, minced or crushed
1/4 tsp. crushed dried red pepper
1 (10 1/2 oz.) can chopped clams with juice
1/4 c. pasta cooking liquid
Juice of 1 lemon
2 tbsp. chopped fresh parsley or other herbs to taste (optional)
Coarsely ground black pepper (optional)

Heat the oil in a medium skillet over low heat; stir in garlic. Saute over low heat 2 minutes (do not brown). Add red pepper; saute 1 minute. Add the clams with their juice; simmer, uncovered, 10 minutes.

Cook linguine in boiling water about 6 minutes. Drain, reserving 1/4 cup cooking liquid. Toss linguine with clam sauce, cooking liquid, lemon juice, and parsley. Sprinkle pepper to taste. Serves 4-5.