Heat remaining ¼ cup oil in a large, deep skillet over medium, and cook garlic, stirring often, until beginning to brown, about 2 minutes. Stir in crushed red pepper; cook, stirring constantly, until garlic is toasted and golden all over, about 1 minute. Add clams; stir until coated. Add wine, then bring to a simmer over medium, stirring occasionally. Cover and cook until clams open, about 5 minutes. Remove from heat. Discard any unopened clams.



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