Linguine with Steamed Clams in a Lemon Butter Sauce

Linguine with Steamed Clams in a Lemon Butter Sauce:

12 ounces linguine

3 tbsp extra virgin olive oil

1 medium yellow onion, finely chopped

4 garlic cloves, (2 finely chopped, and 2 thinly sliced)

12 ounces linguine

1/2 tsp red pepper flakes

3/4 cup dry white wine (sauvignon blanc)

2 pounds Manila clams, rinsed and scrubbed (about 50)

2 tsp of fresh chopped thyme

pepper

kosher salt

the juice of 1 lemon

the zest of 1 lemon

1/4 cup fresh parsley, coarsely chopped

freshly grated Parmesan cheese

In a large heavy pot boil salted water. Add the linguine to the boiling water until al dente. Before draining the linguine scoop out 1/2 cup of the hot pasta water and set aside. While the linguine is cooking, heat the oil and the butter in a dutch oven (or another large, heavy pot) with a lid. Add the chopped onion, sliced garlic, red pepper flakes, thyme, and 1 tsp each of salt and pepper. Stir occasionally and cook on a medium heat until the onion has softened (about 7-10 minutes). After the onion has softened add the wine and bring to a boil. Keep stirring for a few minutes, then add the clams, cover the top to steam the clams and simmer on low. Shake the pot occasionally, until the clams open wide (this should take about 3-5 minutes. Discard any that have not opened after 5 minutes). After the linguine has been drained pour the pasta into the clam mixture in the pot and add the lemon juice. Continue to cook  for a few minutes and then remove from the heat. Serve with freshly grated Parmesan cheese over the top.