Linguini with Clam Sauce

1 (9 oz.) pkg. fresh linguini
2 (6 oz.) cans minced clams (reserve juice)
3 Tbsp. olive oil
3 Tbsp. butter
2 cloves garlic, minced
1/2 cup finely chopped fresh parsley
1/4 cup dry white wine
Salt and pepper to taste
1/4 tsp. thyme
1 Tbsp. flour (if needed)
Bottled clam juice (if needed)
Freshly grated Parmesan cheese

Heat water for cooking linguini in a large pan.  Heat oil and butter in skillet.  Sauté garlic until transparent.  Drain clams,  saving juice.  Add clam juice and remaining ingredients (except clams) and heat until bubbling.   If it isn't quite juicy enough, add some bottled clam juice.  If too juicy, mix flour with some water or clam juice and stir into sauce before adding clams.  It should be pretty juicy.  Cook a few minutes until sauce thickens slightly.  In the meantime, cook the linguini according to package directions.  Add clams to sauce and heat just until hot.  Pour over hot linguini.  Serve with freshly grated Parmesan cheese. 

Try this with a half pound of cleaned raw shrimp or scallops instead of or with the clams.  We used scallops every year on 4th of July weekend when scallop season opened in St. Joe Bay and we caught all the scallops we could eat.  Just barely cook the seafood so it won't be tough.