Originally Posted by cordelli

In a deep skillet (or any pan the clams will fit into you can cover) while the pasta is cooking, I sauteed some hot pepper and pressed fresh garlic. Just enough oil so that they didn't stick, until the garlic started turning light brown.

I put the clams into the skillet without adding anything else to it. Sometimes we add a half cup of wine but didn't feel like opening a bottle last night. Cover it, and wait for the clams to release their juices and start opening. Remove them as they open to a dish or whatever. As soon as the heat gets to them they will start releasing juice, which will boil and steam to help them open.