Heat a big pot of water and bring to a boil for your Pasta-add a handful of salt to the water.

Have all your ingredients ready before you start.

You will need a large fry pan with a lid.

1/3 cup Olive Oil

1 Thai Red Chile- finely chopped- I like spicy. A pinch of Red Chile Flakes is fine.

4 cloves Garlic-minced

1- 9 oz jar Flott Baby Clams with Brine

¾ cup white wine

¾ cup Clam juice

Sea Salt/Cracked Pepper

10-15 Little Neck Clams –brush under water to clean any excess grit.

2 tablespoons -butter

2-3 teaspoons chopped Fresh Parsley

9 oz fresh Pasta- Fettucine or Linguine are perfect for this dish. I love the freshly made pastas you can get it in the refrigerated section of your grocers.

NOTE: The most important step is this first step so take your time not to get the oil scalding hot. You do not want to burn the garlic.

Heat olive oil in a frying pan until hot -add garlic and chile.

Swirl garlic around the oil – you may want to lift the pan off heat and tilt it so the garlic is infusing all of the oil at once. Do not burn the garlic, this step really gives the dish its flavor.

Return pan to the heat and add your jar of clams with the brine.

Cook until mixture comes to a boil then cook for 1 minute more.

Add Wine and cook for 5 more minutes.

Stir in Clam Juice, salt and pepper.

Add Little Neck Clams and cover pan , it should take about 5 minutes for clams to open .

Cook pasta-fresh pasta should take 5 minutes.

Carefully with tongs, lift the cooked pasta from the pot of water and add it directly to the pan of clams.

Stir in a knob of butter.

Toss.

Sprinkle with parsley and serve.

If you don’t tell anyone you can sprinkle it with freshly grated Parmesan Cheese before serving too.