Clams with Linguine and Spring Garlic

Ingredients

• 0.5 cup cooking wine dry white
• 0.3 cup olive oil extra virgin 
• 1 tablespoon thyme leaves fresh chopped
• 4 large garlic cloves minced
• 16 ounce pasta 
• 1.5 pounds littleneck clams 
• 0.3 teaspoon pepper freshly ground

Equipment

• frying pan
• slotted spoon

Directions

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.