Bring a pot of water to the boil with a bit of salt and cook the linguini to your liking, al dente is best.
Whilst the pasta is boiling, peel and chop the garlic cloves and prepare the parsley. Clean the clams, discarding any broken shells.
Heat up a spoonful of olive oil and add the garlic and chillies if using, stir fry for a couple of minutes.
Add the clams, pour in the wine and put the lid on top.
The clams will start opening in approximately 3-4 minutes, keep shaking until they have all opened, remove from heat and discard any closed ones.
Grab a pair of tongs and move the pasta in the clams’ pot, simmer for a couple of minutes so that the linguini soak up the juices.
Add the parsley, add seasoning to your liking and an extra helping of olive oil. Toss well and you are ready to serve.