1 pound dried spaghetti. 1/2 cup extra-virgin olive oil. 2 shallots, thinly sliced. 5 to 7 cloves garlic, finely chopped. 2 1/2 pounds Manila clams, scrubbed clean. 1/2 cup fresh parsley, chopped

Add the spaghetti and cook to al dente, 6 to 8 minutes. Meanwhile, in a large saute pan or skillet, add the remaining 3 tablespoons olive oil along with the garlic and red pepper flakes.

Place the spaghetti, clams with their juices, olive oil, oregano leaves, crushed red pepper, garlic, onion and a good pinch of salt in a large high-sided skillet.

In a large pot combine clam juice, oregano and basil and a dash of salt and black pepper. Add Sauteed ingredients and 1/2 cup to 1 cup water. Bring all ingredients to a slow boil.

Ingredients: Deselect All, 2 pounds small clams, such as cockles or manila clams, Kosher salt, 1 pound dried linguine, 1/4 cup extra-virgin olive oil, plus additional for drizzling, 3 cloves ...

Open the 12 large clams with a clam knife, reserving juice. Chop coarsely and reserve. Add the spaghetti to a large pot of salted boiling water. Cook until al dente (about 10 minutes).

Add the clams and cover for 2 to 3 minutes. Uncover and cook, stirring, until the clams open. Discard unopened clams. Add the pasta to the skillet along with the parsley, cheese and butter.