Preparation - Easy
Serves 4

A surprisingly tasty sauce. Have a few cans of chopped clams in the larder and you will always have a meal in an emergency or a quick supper.

2-6.5 oz cans chopped clams
4 T extra virgin olive oil
3 or 4 T 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.

Great with a tomato salad.