• 1/3 cup bread crumbs
• 48 little neck clams in the shell
• 1/3 cup olive oil
• 3 cloves garlic, crushed
• pinch hot pepper flakes
• 1/3 cup white wine
• 1 tbs. chopped parsley
• 1 lb linguini, cooked according to package directions

Soak clams in water to cover for 5 minutes, rinse and scrub under running water.  In a large skillet over medium heat, heat oil.  Add garlic cloves and cook 5 minutes.  Add pepper flakes, clams, white wine and cook 5 minutes or until wine evaporates.

Cover and simmer, shaking pan, about 5 minutes until clams open.  Discard any clams not opened.

Toss clams with parsley and cooked linguini, top with bread crumbs.

4 Servings.