Instructions:

• 1 pound linguine
• 2 cans (10 ounces each) chopped clams with juice
• 3 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1/4 cup white wine
• 3 tablespoons olive oil
• Red pepper flakes

Instructions:

1. Cook linguine according to instructions. Drain and set aside.
2. In a Ia skillet, olive oil over medium heat. Add minced garlic and sauté until fragrant.
3. Add the clam juice and white wine. Simmer for a few minutes. 
4. Stir in clams and parsley. Cook until heated through.
5. Toss cooked linguine with the clam sauce and season with red pepper flakes if desired.