Clams With Linguine And Spring Garlic

• 1 1/2 pounds Manila or littleneck clams
• 1 (16-ounce) package linguine
• 1/3 cup extra virgin olive oil
• 4 large garlic cloves, minced
• 1 tablespoon chopped fresh thyme
• 1/2 cup dry white wine
• 1/4 teaspoon freshly ground pepper

1. Wash clams thoroughly, discarding any opened or cracked shells. Set aside.
2. Cook linguine 11 minutes according to package directions; drain and keep warm.
3. Saute garlic and thyme in hot oil in a large skillet 1 to 2 minutes or until garlic is tender.
4. Add clams, wine, and pepper to skillet, tossing gently. Cover and cook 3 to 4 minutes or until clams open. (Discard any unopened shells.)
5. Remove clams with a slotted spoon. Toss linguine with pan liquid; serve topped with clams.

manila, linguine, extra virgin olive oil, garlic, thyme, white wine, freshly ground pepper

Taken from www.myrecipes.com/recipe/clams-with-linguine-spring-garlic (may not work)