Put the oil and garlic in a pan big enough to allow the clams to fit in a single layer. Cook the garlic over medium heat for 2-3 minutes. Add the wine and let it cook until it's cooked down to about 1/2 of the liquid.
Add the clams, cover and cook until they start to open up. This took about 5-6 minutes. Add the butter and cover and continue cooking until the clams open up all the way.
If you have any that don't open, discard them.
In the meantime, cook your pasta. Save a small amount of your cooking water to add back to the drained pasta, once it's cooked to your liking.
I added just butter and some herbs de provence and some fresh chives and mixed well.
Place in a serving dish, top with steamed clams and serve with a side salad and crusty sourdough bread.
(Note: I took a couple beautiful pictures that disappeared from my camera, so I am happy to share this photo which looks similar to what I made which is courtesy of www.restarauntwidow.com)