Clams With Linguine

• 1 bottle (8 oz.) clam juice
• 1/2 c. white wine
• 3 doz. littleneck clams
• 1 c. finely chopped onions
• 1 c. finely chopped carrots
• 1/2 c. finely chopped celery
• 2 tsp. minced garlic
• pinch each thyme and red pepper flakes
• 2 Tbsp. chopped parsley
• 2 tsp. virgin olive oil
• 1/4 tsp. salt
• 1 lb. linguine, cooked

1. Bring clam juice and wine to boil in saucepot.
2. Add clams, cover and cook until shells open, 5 to 6 minutes.
3. Transfer clams to bowl with slotted spoon; cool.
4. Remove from shells and coarsely chop.
5. (Discard any unopened clams.)
6. Add onions, carrots, celery, garlic, thyme and pepper flakes to clam juice.
7. Simmer over medium heat until vegetables are tender, 25 minutes.
8. Stir in chopped clams, parsley, oil and salt.
9. Toss sauce with pasta in serving bowl.
10. Makes 6 servings.

clam juice, white wine, littleneck clams, onions, carrots, celery, garlic, thyme, parsley, virgin olive oil, salt, linguine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=161878 (may not work)