Ingredients

⅔ lb linguine (De Cecco, Del Verde, or Barilla)
2-3 tablespoon extra virgin olive oil
1 pinch crushed red pepper flakes
2 cloves garlic sliced
1 bag little neck clams (bag of 50 or at least 15 clams per person)
1 ounce dry white wine optional
1 tablespoon Fresh Parsley chopped
1 tablespoon Fresh Basil chopped
1 pinch Black Pepper
grated Romano Cheese to serve with pasta

Instructions

place large stock pot on stove to cook pasta per directions on the box (aldente is always best)
Finely chop parsley and basil, set aside
Slice garlic cloves
Rinse clams in cold water checking to make sure they are all closed, or that they will close when tapped. If they are open they are dead..do not use them!
Rinse the clams until you don't see much sediment in the water.
As soon as the pasta water is ready add the pasta and set your timer per instructions.
Place a large saute pan on the stove and add the olive oil, garlic and crushed red pepper flakes
Briefly sautee the garlic then add the clams, basil, and splash of white wine to the pan. Cover the pan with a lid allowing the clams to steam open, about 7-8 minutes.
If you have timed this correctly the clams will open with about two minutes to spare on the pasta, turn off the heat on the clams and keep covered until serving.
Add a large spoonful of the pasta water to the clams, then drain the pasta. Divide the pasta into serving bowls and divide the clams and sauce between them.
sprinkle fresh chopped parsley on top of the clams and serve with grated romano cheese.
Notes
**One very important thing to remember about clams is that they come in a mesh bag for a reason, so they can breathe. If you place them in a plastic bag to get them home, remove them from the bag immediately when you get home and place them in a bowl uncovered in the refrigerator. The cold might open some of the clams, but they will close if they are not dead when you move them around.

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