Linguine with White Clam Sauce

Ingredients

1/4 cup extra-virgin olive oil
1/4 teaspoon red pepper flakes
4 to 6 cloves garlic, finely chopped
1/2 cup chopped onion (green, white, yellow.. which ever you prefer)
2 tablespoons fresh thyme leaves, 4 or 5 sprigs stripped or 1 1/2 teaspoons dried
1 Cup Chicken Broth
1 Tsp. Rice Vinegar
1/2 tsp of lemon
1 cup clam juice
1 can (15 ounces) fancy whole baby clams
1 lemon, zested
1 pound linguini, or any other kind of pasta you'd like to use.
1/4 cup chopped parsley leaves
lots of black pepper and some coarse salt
Crusty bread for mopping (optional)
3/4 Cup Half & Half
1 Tbs Cornstarch

Instructions

Heat a large deep skillet over medium heat. Add extra-virgin olive oil. Add red pepper flakes, garlic and onion. Cook until onion is softened. Add thyme, chicken broth, rice vinegar, 1/2 tsp of lemon. Add clam juice or stock, clam juice will give the dish a stronger clam flavor. Stir in clams and lemon zest. To thicken the sauce, add half and half with 1 tbs cornstarch. Add parsley, pepper, salt to your taste.

Optional: You can add the pasta to the skillet, and toss with sauce for 2 to 3 minutes, until pasta is al dente and has absorbed some of the sauce and flavor. However, it is good just seperate too.