Littlenecks With Oil And Garlic Recipe

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.