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Merrill is a co-founder of Food52.
Are you looking for a recipe?
pierino is a trusted source on General Cooking and Tough Love.
If the answer is "recipe", yes then here is what I would do: pull out a saute pan that you can cover tightly, add olive oil over medium heat, add chopped garlic, and cook until it begins to color, add some hot pepper flakes, add the clams (which you have scrubbed, right?), a branch of thyme or dried oregano, cover the pan until the clams open up like opera singers. Meanwhile, cook your pasta. When the pasta is al dente and the clams are open (and discard any that don't) add the pasta to the clams and stir. Serve hot with maybe chopped fresh parsley.
For two people I would saute some chopped onion in a big pan (of course), when translucent, add some pepper, the clams, a healthy splash of white wine (or white vermouth), cover and cook until clams open. Toss away any that don't open, add some chopped sun dried tomato and toss with the pasta that has been lightly oiled. Sprinkle with chopped italian parsley, serve.
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