Improv: Try mussels instead of clams; substitute basil for the parsley.
Cook in pot of boiling salted water until tender but still firm to bite; drain:
1 pound linguine
Meanwhile, cook covered in large pot over medium-high heat until clams begin to open, about 10 minutes:
6 pounds littleneck or other small clams, scrubbed
1/2 cup chopped fresh Italian parsley
3 garlic cloves, chopped
2 tablespoons extra-virgin olive oil
1/2 teaspoon dried crushed red pepper
Divide pasta among bowls. Top with seafood mixture and juices, discarding any clams that do not open; serve.
Makes 6 servings.