2-6.5 oz cans chopped clams
4 tablespoons extra virgin olive oil
3 or 4 tablespoons fresh parsley, chopped
5 cloves garlic, quartered or halved
1/2 hot red chili pepper or more to taste (or hot pepper flakes)
3/4 to 1 lb linguine
Heat olive oil over medium heat in a pan large enough to eventually also accommodate the pasta.
Add garlic and brown lightly. Add hot pepper and parsley, and simmer for 2 minutes or so. Add clams along with 2/3 of the clam juice and simmer over medium-low heat for about 4 minutes until liquid has been reduce a by a 1/3 or so. (If you prefer a wetter sauce, reduce less.)
Meanwhile cook the pasta. Remove when al dente. Drain. Add to the pan with the sauce and toss well. Serve.