Linguine con Vongole

This is a VERY loose interpretation of the steps I took to create this, but just test the sauce as you go and you'll be fine!
Ingredients:

• 1 lb dry linguine (I only used half, next time I'd make 3/4ths)
• 1 15 oz can of minced "fancy" clams in own juices
• 1/4 C dry white wine (I used sauvignon blanc)
• 4 T olive oil
• 1/2 medium white onion, chopped
• 2 T garlic paste
• 2-3 anchovies (I did not use this since I didn't have any, but apparently it's better if you do)
• Parsley, thyme, ground black pepper, ground white pepper, sea salt, crushed red pepper, and parmesan cheese to taste

Directions:

Linguine:

1. Boil about 3/4ths of the package of linguine for about 6-7 minutes (it will be slightly undercooked because it will be cooked a bit more when added to the sauce)
2. Set aside until sauce is ready for it

Sauce:

1. Heat olive oil and garlic in a large sauce pan for about 1 minute
2. Add the anchovies, onions and some salt/pepper/parsley/crushed red peppers and stir until anchovies have dissolved into the oil
3. Add the white wine and allow to reduce for about 1 minute
4. Add the juice from the clams and let simmer for about 5 minutes
5. Add clams and any additional amounts of spices to taste, cook about 1 minute
6. Add the al dente linguine, cook another 1-2 minutes or until linguine is desired consistency
7. Consume.