Clam Linguini

Who knew it takes less time to make a delicious clam sauce than it does to boil the linguini noodles?
Because I live in a land-locked area, I always thought that clam linguini should only made in areas where fresh clams were available. But, I found that a delicious clam linguini can be made with canned and frozen clams.

Ingredients

1 pound linguini
Salt
1/4 cup olive oil
1 can flat anchovies, drained
4 - 6 cloves garlic, chopped
1 teaspoon dried thyme
1/2 to 1 teaspoon crushed red pepper flakes (depending on how much kick you want!)
1/2 cup dry white wine
1 (15 ounce) can chopped baby clams and the juice
1 box (16 ounces) frozen clams in their shells
1 Tablespoon butter
Handful of chopped fresh parsley
Parmesan cheese

Instructions

Bring a large pot of water to a boil. Add salt and the linguini and cook according to package instructions.
Cook frozen clams according to manufacturer's instructions in the microwave.
In a large skillet over medium heat, add oil, anchovies, garlic, thyme and crushed red pepper.
Cook together until the anchovies melt into the oil and break up completely. Add wine to the pan
and stir to combine. Add canned clams and their juices. Add frozen clams and their juices. Bring to a simmer. Add butter and stir until melted.
Drain pasta and place in bowls. Top with clam sauce.
Grate parmesan cheese on top.