1 T. Extra Virgin Olive Oil
4 cloves garlic, minced
3 shallots, finely chopped
3/4 C. dry white wine
1/2 tsp dried oregano
1/2 tsp red pepper flakes
24 littleneck clams
2 T. chopped fresh parsley

In a large skillet, heat oil over medium heat. Add garlic and shallots and cook 2 minutes stirring frequently, until the shallots are tender. Add wine, oregano, red pepper flakes, and salt. Bring to a boil and cook for 1 minute. Add clams to the skillet, cover, and cook 4 minutes just until the clams open up. With a slotted spoon, transfer the clams to 4 shallow soup bowls, discarding any clams that have not opened. Stir the parsley into the skillet and spoon the sauce over the clams.