Linguine with White Clam Sauce: Actually Easy

I've always been a red sauce kind of guy...me and tomatoes go way back. The Lovely Wife, however, really likes white clam sauce, and marriage is sometimes founded on compromise. So after watching our children play baseball, we Vespa'd up to Morningside Heights, where we purchased clams and some other stuff. I have made white clam sauce a few times in my life, but, after forgetting to buy clam juice this time, I had to adjust my recipe. The results: delicious! And rather easy as well. It looked good, too, but my camera is in bad shape: I must get a new one.

INGREDIENTS

18 Fresh clams (we really like clams) /rinsed and ready
4 tablespoons olive oil
1 medium sized "sweet" onion (example Vidalia): finely chopped
4 cloves garlic /sliced thin
pinch of red pepper flakes
1/2 of a bottle moderately dry white wine plus ( we used Goldwater Marlborough Sauvignon Blanc 2006, FYI)
salt (have a teaspoon ready)
Fresh thyme (~1 1/2 teaspoons)
Linguine (1/2 pound for this much is fine, 3/4 of a pound for bigger eaters.)

EQUIPMENT YOU WILL NEED

Covered large pan for sauce and clams
pot for pasta
colander

INSTRUCTIONS:

Heat a large pot with salted water to boiling for linguine. Cook as per package instructions.

Add 2 1/2 tablespoons oil to pan, heat and add the onions. After they have started to cook for a few minutes, add in the garlic. Keep stirring, and when the onions begin to brown, add the wine, half the salt, red peppers and thyme. Cook down on a low flame for about 10 minutes. Add the clams, and cover tightly. Cook until the clams are open, about 8 minutes. By this time the pasta should be ready and drained. Reserve a little pasta liquid. Add a few tablespoons, as well as the remaining oil, and cook down a bit. Salt to taste. Serve in bowls.