Boil 9 oz fresh linguine in salted water with a little olive oil till al dente, strain when done, add 1/2 water and set aside.
Scrub, rinse and dry steam 6 cherrystone clams in a really over sized to allow them to open. (Discard any open ones before steaming and closed ones after.)
Remove clams from pan leaving juice. Remove meat from shells. Discard shells and finely chop meat. discard the dark soft material.
Return clams to the pan with the pasta, and stir in 1/4 c dry white wine (pinot grigio is good), 1 T olive oil, 5 T chopped parsley, and 1 clove decimated garlic.
Cook 5 minutes and season with salt and pepper if needed.
Serve. Because this is so flavorful, cheese is not recommended.