Terry's White Clam Sauce
1 cup extra virgin olive oil
1/3 cup fresh garlic, chopped
5 cups clam juice
3 1/2 cups canned chopped clams or 2 pounds of frozen chopped clams
3/4 cup white wine
2 teaspoons black pepper
1 1/2 teaspoon red pepper flakes
1 1/2 teaspoon dry parsley flakes
1 teaspoon dry thyme
1/4 teaspoon salt
1/3 cup fresh parsley, chopped
24 little neck clams, scrubbed and rinsed (optional)
2 lbs. Linguini
Saute the garlic in olive oil for about 4 minutes. Add all the other ingredients except for the fresh parsley and whole clams. Simmer until the sauce concentrates, about 20 to 25 minutes. Add clams and simmer for another 5 to 6 minutes until the clams open. Toss parsley in now and stir in.
In order to have a nice creamy sauce, you need to cook your pasta very "al dente" or about 3/4 done. Drain pasta, put it back in the pot and cover with the hot sauce. Simmer for about 5 to 6 minutes until sauce thickens.
Serve with a fresh green salad, crusty bread and a couple bottles of good wine.
This recipe serves about 8 to 10 hungry people