The lovely wife is gone for a few days... Hello linguini!

She's gone off to visit granny for a couple days,(she doesn't eat shellfish...more for me!) so I figure it's a perfect time for a nice big bowl of linguini with white clam sauce...lets get started, shall we?
Ingredients:
1lb. of nice fresh clams: Manilla or little necks.., wash well.
1/4 C.minced shallots
3-6 cloves minced garlic
chop a nice bit of oregano, a wee bit of thyme,a smidge of rosemary, and chop a1/4 cup of parsely to finish with....
1/2 C good white wine
2-4oz.olive oil
2-4 T butter
sea salt and fresh ground pepper.

saute the shallots and herbs in olive oil till the shallots are transparent; and the herbs are fragrant;
add garlic and cook for three minutes or so; don't let the garlic brown or it will become bitter...
toss in the clams and swirl everything for a couple 30 seconds(we're on high heat now folks)
now add the wine and cover; reduce heat to medium...
cook for about 6-8 minutes. till all the clams open up: discard any that don't open
uncover and add salt and pepper to taste
finish with the fresh chopped parsely and enjoy!

And I can stop pretending that I can't cook!

my special blend of spaghetti noodles, butter and Parmesan cheese. I highly recommend it.

I haven't had a decent white clam linguine since I left New York.

Do you have an "official" recipe or do you just do it by feel?

for a rad twist substitue the wine with Pernod, (licorice) and add cream. Cook it down till it thickens.... sublime.