Clams in Garlic and White Wine a la Mario Batali

In Seattle, one really needs to eat food from the sea, especially if one does not always live in close proximity to a large salty body of water. Ever the compliant visitor, I ate nothing that walked the land while in the Northwest.
One of my favorite preparations for clams comes from the Babbo Cookbook, which is for shrimp and clams, but it can be made equally wonderfully with either alone.

Clams in Garlic and White Wine

2 lb. clams
6-10 cloves garlic crushed and diced
1 c. white wine (not too sweet)
1/2 tsp. crushed red peppers
1/2 c. parsley, chopped small
1/2 tsp. olive oil (this is the point of major departure with the Batali recipe, which uses 1/2 c.)

Sautee garlic in olive oil until soft, add crushed red pepper and stir briefly, then add white wine. Heat to simmering, add clams, and cover. Cook 3 minutes. Add parsley and salt to taste. Serve immediately. Crostini with aioli is great with this, to sop up the cooking liquor. It is equal parts phenomenal and simple. Warning: you must love garlic to fully enjoy.