Linguine & Clam Sauce

LINGUINE AND CLAM SAUCE from the Grand Central Oyster Bar (NYC)

24 cherrystone clams
1 medium onion, minced
1/4 cup extra-virgin olive oil
2 to 4 cloves garlic, minced
1/2 teaspoon crushed red pepper
1/4 teaspoon ground black pepper
1 cup dry white wine
Salt
1 pound linguine
Optional: 1/2 pound steamed rock shrimp, 1/4 cup minced fresh basil, 12 little-neck clams, steamed open

1. Place cherrystone clams in wide-lidded pot with enough water to cover the bottom. Cover pan, turn on heat and bring to a steady simmer. After 5 to 7 minutes, start checking on the clams: you'll want to remove each one as soon as it opens. Every minute or so uncover the pot and, with tongs, remove any clams from shells that open. After 10 minutes or so, all the clams should have opened. Discard any that have not. When clams are cool enough to handle, roughly chop.
2. Strain the clam broth through a fine mesh sieve lined with cheesecloth or 1 ply of a 2-ply paper towel, tilting pan gently to leave most of sand behind.
3. Bring a large pot of salted water to boil for the pasta; you'll want it to be boiling before you finish the dish. While water heats, continue with recipe: Wipe pan clean and add minced onion and olive oil. Saute over medium heat for about 2 minutes, until onion softens and begins to turn translucent, then add garlic. Saute another minute and add crushed red pepper and black pepper. When garlic just starts to brown, add wine and reserved clam juice. Bring to a lively simmer and taste for salt; adjust seasonings.
4. At this point, put the linguine in the boiling water.
5. Add clams and steamed shrimp to the broth mixture and stir until they are warmed through. Turn off the heat, add basil and mix. When linguine is al dente, drain and place in serving bowl. Pour clam sauce over pasta and garnish with optional littlenecks. Makes 4 servings.