1/4 cup olive oil
3 6-1/2-oz cans chopped clams, undrained
1 tablespoon butter
2 tablespoons chopped fresh parsley
3 cloves garlic, minced
1/2 teaspoon red pepper flakes
1 lb. linguine

Heat oil in skillet over low heat. Add garlic; cook, stirring, 8 minutes, making sure garlic doesn't burn. Add clams, pepper and butter. Simmer 3 minutes.

Meanwhile, cook linguine in large pot of slightly salted boiling water, until firm but tender. Drain. Toss with sauce. Sprinkle with parsley.