Remove the sand bag from shucked clams. Roughly chop these clams. Keep them on the side.

Put the remaining 2 dozen whole clams in a bowl of cold water, and scrub the shells.

Heat the oil in a large sauté pan. Add garlic, and sauté squeezing the garlic with a wooden spoon to release the oil until the garlic is just golden.

Drain the water from the two dozen whole clams, and add them to the sauté pan including the clam juice, and ½ of the parsley.

Cover the pan with a lid for about 5 minutes, or until the clams open.

In a large pot of salted boiling water, add linguine, and cook according to the package directions.

Add to the sauté pan holding the open clams, the shucked clams, and cook for 1 minute.

Drain the linguine, and put it in an attractive serving bowl. Put the calms on top with a large amount of juice, and add the rest of the parsley. Mix well.

Sprinkle red pepper flakes on top to your tolerance.