For me a bit different. 3 dozen fresh little neck Clams. 10 cloves garlic whole, red pepper, EVOO, chopped fresh parsley [ 1/2 cup] and Clam juice. In a large pasta pot pour in 8 Tbls EVOO heat til hot add garlic [ crushed] until golden brown, Add clams unopened, add 1 1/2 cups Clam juice add red pepper to taste, Cover pot and cook at high until clams open. Cook linquine separately. When Clams open add parsley to clams and pour over pasta.
charles