Linguini With White Clam Sauce

• 12 littleneck clams scrubbed well
• 1 black pepper (freshly ground)
• 3,800 ml water to a (salted boil)
• 250 gr linguine (thin)
• 120 ml dry wine (white)
• 30 ml extra-virgin olive oil
• 8 gr basil (chopped fresh)
• 7 gr parsley (chopped fresh)
• 3 gr pepper flakes (hot)
• 3 slices garlic thinly (cloves very sliced)