7 cloves large garlic minced (divided into portions of 3 cloves and 4 cloves)
3 1/2 pounds Manila clams scrubbed and purged
1 cup white wine
1/2 cup water
1-2 tablespoons butter
pinch of red chili flakes or as much as you like
1/2 medium onion minced
1/2 pounds 70/100 shrimp peeled and deveined, chopped ( optional)
1/4 cup parsley fresh, finely chopped
1 pound linguine fresh
Coat a large sauté pan with oil and heat to medium-high. Add 3 cloves of minced garlic and cook until golden (be careful no to burn the garlic). Add about two thirds of the clams to the pan along with wine and water. Cover and steam for about 5 minutes until the clams open. Carefully remove the clams and place in a large bowl to cool. (Discard any clams that have not opened.) While the clams cool, reduce the wine sauce. When reduced, reserve the wine sauce for later use. When the clams are cooled, remove the meat from the shells and discard the shells.
Bring a large pot of salted water to a boil.
Using the same pan, add butter, chili flakes, 4 cloves of minced garlic, and onions. Sauté for about 5 minuts until the onion is softened. Add the chopped shrimp, cream, reserved clams, and reduced wine sauce (make sure to not add the grit at the bottom). Stir and add the remaining clams, cover and steam for about 5 minutes or until the clams open. (Discard any clams that have not opened.)
Drop the fresh linguine into the boiling water and cook for a few minutes until al dente. (If using dry pasta, boil for the recommended time on the package).
While the linguine cooks, add in Parmesan, thyme leaves, and parsley.
Add the cooked linguine into the pan and toss to coat. Divide the pasta among four bowls, top each with equal amounts of clam (in shells). Top each bowl with grated Parmesan, red chile flakes, fresh cracked pepper, and parsley.