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24 little neck clams in shells
6 Tbsp olive oil
6 garlic cloves, minced
4 Tbsp fresh parsley, chopped
1/4 tsp crushed red pepper
1/4 tsp black pepper
1/8 tsp dried sweet basil
1/8 tsp oregano
1 pound linguine
Scrub clams. Heat oil in a stockpot. Brown garlic in oil, then place the clams, parsley, red pepper, black pepper, basil and oregano in the pot. Cover and simmer for 20 minutes. Shake pot occasionally to move clams around. Cook linguine according to package directions for al dente. Pour liquid over linguini, toss well. Place clams on top. Serve with Parmesan cheese.