by Elaine Trigiani
In a pan, warm chopped garlic and hot pepper in olive oil. Add clams, salt, pepper and white wine; bring quickly to a boil, lower heat and cover. Shake the pan a few times and when the clams pop open after a few minutes, add a bit of lemon juice and chopped parsley. Boil pasta in salted water until not quite done; drain, and add it to the pan with the clams to finish cooking. The pasta will absorb the liquid from the pan as it cooks. Serve all together with plenty of napkins and a little bowl for discarded shells.
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