4 tablespoons fine quality olive oil 5 cloves garlic, thinly sliced 32 littleneck clams, scrubbed and rinsed 1 cup bottled clam juice or broth 1 tablespoon chopped fresh basil 1 teaspoon dried red pepper flakes salt and freshly ground black pepper, to taste 2 tablespoons chopped flat-leaf parsley Fresh Italian bread or hot, cooked angel hair pasta or spaghettini
In a large, deep skillet or sauce pan, heat the oil over medium heat. Add the garlic and cook just until pale golden, watching carefully so it doesn't burn, about 1 minute.
Immediately add the clams, clam juice, basil, oregano and red pep per flakes. Bring to a boil, reduce the heat and simmer until the clam shells open, about 10 minutes.
Season the sauce with salt and pepper to taste. Transfer to a large, warmed bowl, sprinkle with chopped parsley and serve with bread for sopping (or spoon over pasta).
Source: Adapted recipe from Quitos Restaurant, Bristol, R.I.