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1
Tip the white wine in a large pot and add clams. As the wine heats up the clams should start to open.
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2
Remove any clams that open so they won't overcook as the slow ones take their time simmering open. Discard any clam that does not open.
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3
When the clams are all done and sitting in their own bowl, awaiting their date with hot fresh linguine, pour the leftover clam/wine juice through a coffee strainer. Set your clam juice aside.
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4
NOTE: Make sure you put your coffee filter over a small strainer or you'll spill clam juice as you try and juggle the filter, the hot skillet of clam juice and your (guaranteed) burning hand. (Yes, I received the Corky Award for this maneuver)
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5
Meanwhile, get that stock pot of water on the boil for your linguine.
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6
In a frying pan, pour in about a 1/2 cup of olive oil. Once heated a bit place the chopped garlic into the pan. Once the garlic is slightly soft but not over browned, sprinkle a small amount of red pepper and lemon juice. Now add some of that clam juice.
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7
Remove from heat and place drained linguine into this mixture. Toss it around, get the pasta juicy, flavored with garlic and olive oil and clam juice.
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8
Place in a serving bowl and add clams and parsley.
