- 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.