20 minutes

extra-virgin olive oil, 1/2 cup
garlic, 1 clove thinly sliced
small scrubbed littleneck clams, 3,5 oz
bottled clam juice, 1 cup
dry white wine, 1/3 cup
dried hot chiles, 4 small (dried hot red pepper flakes, 1 tbsp)
linguine pasta (or spaghetti or trenette), 14 oz
chopped fresh parsley, 1/4 cup


Heat 3 tablespoons of oil in a deep 12-inch skillet over moderately high heat. Add garlic and sauté, stir until golden, about 30 seconds.
Add the clams, their juice, wine, and chilis then cook covered, until clams open, about 4 to 5 minutes (remove all clams that do not open after 6 minutes). If using whole chiles, remove them too.
While clams are cooking, cook pasta in a 6-quart pot of salted boiling water until al dente. Drain in a colander, then add to clams and simmer, stirring, for 30 seconds.
Toss pasta with parsley and drizzle with 5 tablespoons of oil.

Thanks to: Delaware Girl Eats