Boil and drain some pasta. Set it aside. In the same pot over a medium flame, measure 1/4 cup olive oil, 6 cloves crushed garlic, 1/4 teaspoon dry Italian herbs, a shake, or two or 4 of hot pepper flakes, salt and pepper. Allow to simmer until the garlic is golden. Add a can of whole baby or chopped clams with their juice and simmer while you rinse out the clam can. When the aroma overwhelms you, tip in the pasta and toss. Heap your bowl full and sit at a set table. Light a candle in the clam can. Between bites, listen to Edith Piaf and write about what went well with your day.
Above is the method for Spaghetti with clam sauce your grandmother used to make for Auntie and me, when we were growing up on Sycamore circle in Stony Brook. Boy-O-Boy, we loved it. If you need a proper recipe:
Aan Tafel!