2 dozen fresh clams
2 cans chopped clams
Red pepper flakes
Fresh linguini (I like egg noodles because they are thin – try cipriani’s linguini)
Sautee garlic in olive oil. Add chopped clams, White wine, tiny bit of butter and clam juice. Let simmer. In a separate pan steam open the clams. When I was growing up we used large clams, but little necks are great as well. Add the whole steamed clams to the broth.
Add red pepper flakes while broth is simmering. Put linguini in a serving bowl. Pour broth and clams over the linguini. Top with fresh parsley, cilantro, lemon juice, and cut cherry tomatoes.