• 1/4 cup extra virgin olive oil
  
• 2-3 cloves garlic, minced
  
• 1/4 teaspoon crushed dried red pepper flakes (optional)
  
• 2 lbs. fresh steamers (soaked and drained) or two cans of baby clams
  
• 1/4 cup dry white wine
  
• 1 pound cooked linguine
  
• Juice of 1 lemon
  
• 2 Tbsp. chopped fresh parsley, or other fresh herbs you enjoy (i.e. basil and oregano)
  
• ½ cup of shredded Parmesan cheese
  
• fresh ground black pepper, to taste

Directions

Heat the oil in a medium skillet over low heat. When oil is hot, add garlic.

Saute for approximately 1-2 minutes, making sure not to brown the garlic.

Add the red pepper flakes and saute for 1 more minute.

Add the clams with their juiceif using canned and wine. Simmer uncovered for 10 minutes.

While the clams are simmering, cook the linguine, drain and add the linguine to the skillet containing the finished clam sauce.

Toss the pasta in the sauce and sprinkle with chopped fresh parsley and lemon juice.

Cook for 1 more minute over low heat, toss again and top with parmesan cheese.