"To really taste the pure, delicate flavor of great clams, don't put more than three other ingredients with them," says Franz, who also suggests using the freshest garlic available.
Wash clams thoroughly, discarding any opened or cracked shells. Set aside.
Cook linguine 11 minutes according to package directions; drain and keep warm.
Saute garlic and thyme in hot oil in a large skillet 1 to 2 minutes or until garlic is tender.
Add clams, wine, and pepper to skillet, tossing gently. Cover and cook 3 to 4 minutes or until clams open. (Discard any unopened shells.)
Remove clams with a slotted spoon. Toss linguine with pan liquid; serve topped with clams.
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