2 lbs. fresh clams

4 cloves garlic, sliced

Pinch of red pepper flakes

Olive oil for sautéeing

1½ cups white wine

1 or 2 lemons

Chopped parsley

Optional: Linguine or other pasta to serve them over

Bring a pot of water to boil for the pasta, if serving that way. Add the pasta and when it's al dente, remove from water and keep warm with a little olive to prevent sticking.

Sauté the sliced garlic and red pepper flakes in olive oil until fragrant, then add the white wine and the clams. If using a pressure cooker, lock the lid and once it comes to pressure, cook for 4 minutes and quick release it. If using your stove top, bring the white wine to a boil, then add the clams, cover, and steam for about 10 minutes (possibly less), just until the clams open. In both cases, discard any clams that haven't opened.

Serve the clams and all that great liquid over the linguine with a squeeze of lemon, some chopped parsley, and a little drizzle of olive oil. In Alice's words, "OMG! Super simple! And the clams were so tender!"