Cockles over Linguine Fini

INGREDIENTS (Serves 2)
1/2 chopped onion
1 Pound of Cockles (and/or Baby Clams)
1/4 cup white wine
1/4 cup clam juice
Fresh Italian Parsley
Extra Virgin Olive Oil
Salt & Pepper to Taste
Fresh Lemon
Red Pepper Flakes (Optional)

In a pot boil your water for the pasta in a pot.  In another pan, heat your olive oil until hot, add your chopped onion, sweat for a few minutes then add your garlic.  Red pepper flakes are optional.  After a few minutes deglaze with some white wine.  Add your salt and fresh ground pepper.  When that comes to a boil, add your clam juice or some of the pasta water.  Bring to a boil again, reduce the heat, add a squeeze of lemon.  When the boiling water is ready for the pasta, add the linquine fini and at the same time add your cockles to the pan with onions and garlic.  Chop your fresh parsley until fine, and toss over the cockles after you have stirred them a couple of times.  The pasta should take about 7 minutes and the cockles should cook in about the same time (when they have all popped open, those that have not opened need to be discarded).  When the pasta is done boiling, toss into the pan with the cockles, stir, add another squeeze of lemon if desired.