Linguine with White Wine Clam Sauce

Yes, my friends, I do still cook!!!!

I've been asked if I'm too busy with taking care of my son to cook. Of course not. We still need to eat. We still need to eat healthy, eat tasty, eat happy.

A couple weeks ago, my husband's niece dug some really fresh and meaty giant clams from Victoria. Having been off from eating seafood for a long time (thanks for the pregnancy and breastfeeding), I went crazy with this pasta dish. I think both me and my husband had consumed at least 5 dozens in total.

Phe, please go again soon. I couldn't have enough.

(serves 4, for my case, it serves 2)
Ingredients:
5 dozens clams
1/2 cup olive oil
5 garlic cloves, sliced
2 small shallot, sliced
1/4 tsp dried thyme
1/4 tsp dried basil
1/4 red pepper flakes
3/4 cup white wine
1 cup Italian parsley, chopped
1/2 pound linguine

Directions:
Clean and scrub the slams. Discard any open ones.

In a large stockpot, heat olive oil over low heat, sautee garlic and shallot until fragrant.

Turn up the heat to medium-high, add clams and wine. Cover the pan and steam the clams until they open, about 3 -5 mins. Shake the pan occasionally to help them cook.

Check the clams. Discard those unopened ones. Remove the clams to a side dish, cover to stay warm.

Add the herbs and reduce the wine by 1/3. When reduced, stir in the parsley and remove from the heat.

Meanwhile, cook linguine in a large pot of boiling salted water until al dente. Drain the pasta, then toss the pasta with the sauce.

Divide the pasta between individual dinner plates. Arrange the clams around each plate and serve with an additional fresh parsley on top for garnish.