Linguine With White Clam Sauce

Ingredients
Linguini
1/4 cup extra-virgin olive oil
1 cup onions, diced
4 cloves garlic, chopped
1 teaspoon dried thyme leaves
1/2 to 1 teaspoon crushed red pepper flakes (optional)
1/2 cup dry white wine
2 (15-ounce) can whole baby clams, with their juice
Handful flat-leaf parsley, chopped
salt & pepper

Cooking Tools

large pot

Large pan/skillet

Directions
Bring a large pot of water to a boil. Add salt and the linguini and cook to al dente, 10-12 minutes or so. The linguini will continue to cook in sauce, later.
To a large pan/skillet heated over medium heat, add oil, onions,garlic, thyme and red pepper flakes. Cook until onions are translucent; Add wine to the pan and give the pan a shake. Add clams and their juice. Drain pasta and add it to the clam sauce. Toss and coat the pasta in sauce with clams until the pasta absorbs the flavor and juices, 2 to 3 minutes. Remove from heat and season with salt and pepper, add parsley, toss and serve. Top with freshly grated parmesan cheese (optional).
Serves 4