3/4 c. olive oil
4 fresh garlic cloves, minced
2 (6 1/2 oz.) cans chopped clams
1/4 tsp. pepper
1/4 tsp. thyme
1/4 c. white wine (optional)
Chopped green onions (optional)
Parsley
Linguine

Heat oil in skillet. Add garlic, saute until golden brown (BE CAREFUL NOT TO BURN). Add drained juice from clams. Add pepper and thyme. Add white wine. Simmer slowly to blend flavors, 15-30 minutes.

Add clams and heat through just before serving. Cook linguine according to package directions. Pour sauce over cooked linguine and top with parsley.