Use twelve clams and 4oz of linguini for every full portion.
Use ¼ cup white wine and 1 cup of Marinara Sauce as found in ‘Recipes’ on Web Site.

Wash the clams thoroughly.
Heat the wine and the Marinara Sauce.
Add the clams to the hot pot, cover, and actively simmer.
Constantly check the pot, removing the clams as they open so they don’t toughen unnecessarily.
Turn off the heat and return the clams to the pot so they stay warm.
The newly-made Red Clam Sauce is waiting for the pasta.

Use a wok to boil the linguini.
Don’t have one?
It’s worth buying a wok just to boil pasta. 
We need 5 to 6 quarts of water to boil a pound of pasta.

Boil the water in our wok.
Salt the water.
Add the pasta.
Stop the boil when the pasta is still chewy.
Very chewy.

Drain the pasta. Thoroughly. Leave no water.

Quickly return the pasta to the wok.
Pour the newly-made Red Clam Sauce (without the clams) over the linguini and heat the pasta and the sauce.
The pasta will absorb a lot of the liquid from the Clam Sauce and thicken it.
Portion out the pasta and garnish the plates with the clams in their shells.