Buy a few dozen clams (these are littleneck) per person and soak them in cold, heavily salted water (it should taste like the ocean) for two to three hours.
Cook spaghetti or linguine to package directions.
Bring to boil in a stock pot a glass of dry white wine (which will pair nicely with the finished dish) and a clove of crushed garlic, drop in clams, and cover to steam. Remove clams as they open, discarding any that stay closed.
Strain the broth through a few layers of cheesecloth, add the juice of a lemon and chopped parsley, season to taste, and return the clams.
Serve over pasta with a drizzle of olive oil.