Linguini with Clams - Pantry Olympics. Adapted from...something I read online. Sautéed crushed garlic, red pepper flakes and onion in olive oil in a deep pan. Deglaze pan with white wine, then add chicken stock. Add half a pound of pasta and boil several minutes. Add chopped tomato and two can of shucked cherrystone clams (shout out to trader joes!). Cook with pasta until al dente. Garnish with chopped parsley and basil.