I tend to make this with mahogany clams which come in 2 pound bags (and should be used within a day of purchase). One bag is 2 very generous servings or 3 regular servings. Adjust amount of linguine accordingly and to the appetites of those you are cooking for,
Wash and scrub well:
1 dozen littleneck clams or 2 pounds mahogany clams.
Bring a large pot of water to a boil and cook according to package instructions:
½ pound* linguine
so that it is hot and ready to serve just when the clams finish cooking.
3 T olive oil
2 cloves garlic, minced
½ to ¾ t crushed red pepper
Stir occasionally until garlic is browned, about 3 minutes
1/3 cup dry white wine or 1/3 cup clam juice
and the clams, previously washed and scrubbed. Cover the pan. Check every few minutes to see if the clams have opened; continue to cook over medium high heat until most/all of the clams have opened. Discard any unopened clams. Add:
¼ cup fresh minced parsley
Pepper to taste
Drain pasta and place in two/three individual bowls. Top with clams and sauce.
* May 2017: I find I am using less pasta and more sauce these days. 6 oz of pasta would be plenty for Ed and me. For more guidance see HOW MUCH PASTA TO COOK (bottom of post)