Clams And Linguini

• 1 pound long pasta, my favorite is thin linguini
• 2, 6.5 ounces canned chopped clams
• 1, 8 ounces bottle clam juice
• 3 tablespoons olive oil
• 3 cloves garlic, lightly smashed
• 1 tablespoon lemon juice
• salt
• pepper
• red pepper flakes
• 3 tablespoons fresh chopped parsley

1. Cook pasta according to directions on package.
2. While pasta is cooking, begin heating oil and galic in a small saucepan. Cook the garlic until nicely browned and then discard garlic. Season the oil with a nice pinch of salt, a few grinds of pepper and red pepper flakes to taste.
3. Let the oil cool down slightly or you will have a big, splattery mess. Add the clams and all the juice. If you are impatient like me, put some of the juice in and cover with the lid. When the pot stops sputtering add the rest of the the juice and clams. Bring to a simmer. Just before adding sauce to the pasta, stir in the lemon juice and parsley.
4. Serve with a salad and some crusty bread.

long pasta, clams, clam juice, olive oil, garlic, lemon juice, salt, pepper, red pepper, fresh chopped parsley

Taken from food52.com/recipes/11872-clams-and-linguini (may not work)