2 dozen clams shucked and diced reserving liquid in a measuring cup (there should be about 1 1/3 cups of clams and 2 cups of liquid)
5 cups water
1 pound linguine preferably fresh
1/3 cup olive oil
1 tablespoon minced garlic
1/3 cup dry white wine
1/2 teaspoon red pepper flakes or 1/8 teaspoon cayenne pepper
4 tablespoons unsalted butter
3 tablespoons minced parsley
Salt and freshly ground pepper to taste

Directions
In a large saucepan heat water until it comes to a boil. Add 1 cup of the reserve clam liquid and salt to taste. Now add your linguine bring the water back to a boil and cook for 8 to 10 minutes until tender but still firm to the bite. Meanwhile in a skillet heat olive oil and garlic and cook stirring until fragrant. Add remaining clam juice and white wine and reduce to 3/4 cup of liquid.

Bring liquid to a boil add the clams red pepper flakes and simmer 1 to 2 minutes or until just cooked. Check your linguine drain in a colander and transfer to a large serving dish. Add the butter and toss to combine. Add the clam sauce and parsley and toss to combine. Season to taste with freshly ground pepper. Serve immediately.