3 tablespoons extra-virgin olive oil
2 cloves garlic, sliced thin
1 cup clam juice
2 teaspoons dried thyme
Crushed red pepper flakes to taste
Freshly ground pepper to taste
2 tablespoons finely chopped flat-leaf parsley
2 cups canned chopped sea clams
In a saucepan or sauté pan set over medium heat, warm the olive oil for 1 minute. Add the garlic and sauté only until the garlic is lightly browned. Discard the garlic. Add the clam juice to the pan. Add the thyme and the red pepper flakes. Simmer over low heat for
3-4 minutes. Add the pepper and the parsley.
Off the heat, add the chopped clams. Stir to combine.
To make this white clam sauce into a red clam sauce, simply stir in about ¼ cup marinara sauce.
This recipe will make enough sauce for about 4 servings of pasta. And it can be made ahead, but only to the point of adding the pepper and parsley.