Linguine With White Clam Sauce

• 1 pound Maine clams, either chopped or whole and shucked
• 1/4 cup extra-virgin olive oil
• 1 teaspoon red pepper flakes
• 4 to 6 cloves garlic, finely chopped
• 2 tablespoons fresh thyme or 1 1/2 teaspoons dried
• 1 cup dry white wine
• 1 cup clam juice
• 1 lemon
• 1 pound linguini
• 1/4 cup chopped parsley leaves
• Freshly-ground black pepper and sea salt

Boil water and cook pasta until it is just slightly underdone. Drain pasta.
Heat a large deep skillet over medium heat. Add olive oil red pepper flakes and garlic. Add thyme and wine. Reduce wine for 1-2 minutes. Add clam juice. Stir in clams and juice of the lemon.
Add Pasta to skillet. Add parsley, pepper and salt to taste.
You will want plenty of bread to soak up the leftover sauce!