Just the way i make it at Ed’s Lobster Bar and as featured on the Toni On! New York Show.  Enjoy!

Bread Crumbs
1 lb. coarse ground bread
5 Tbs. olive oil
1/8 c. chopped parsley
2 Tbs. mayonnaise
4 cloves garlic
1/8 c. grated parmesan cheese
Mix ingredients well. Salt and pepper to taste.

Linguine with Clams
1 box linguine
3 dozen Littleneck clams, rinsed well
1 c. white wine
2½ c. fresh clam juice
2 cloves garlic
8 Tbs. bread crumb
1 Tbs. olive oil
1 Tbs. crushed red pepper flake or 2 hot cherry peppers quartered
2 Tbs. butter
3 Tbs. chopped parsley

Boil a pot of water for the linguine and salt well. When it comes to a boil, add linguine and cook until al dente. While cooking the pasta, prepare the clam sauce.
Heat a medium saucepan with 1 Tbs. olive oil and add the Littlenecks. Turn the heat to low and sautee clams for about 2 minutes. Add the sliced garlic and red pepper flake and sautee for 1-2 minutes. Turn the heat up to high for 1 minute, remove pan from flame, add the white wine and return to a low flame. Add the fresh clam juice, butter and chopped parsley. Cover and cook until the clams are all open. Turn heat off until the pasta is ready. When the pasta is ready, add the breadcrumb and pasta to the sauce and toss. Split into 4 portions and serve immediately.