4 (2-inch-thick) slices sourdough or French bread
1/3 cup extra-virgin olive oil
12 ounces dried linguine
2 tablespoons unsalted butter
2 teaspoons minced shallot
40 Manila, or other small clams, cleaned
2 cups Simi Sonoma County Sauvignon Blanc
1 sprig fresh thyme
Pinch crushed red pepper
2 tablespoons chopped flat-leaf parsley
1 teaspoon lemon juice
Kosher salt and freshly ground pepper

Preheat the broiler. Brush both sides of the bread with a small amount of the olive oil. Set under the broiler and cook for about 1 minute per side until evenly browned.

Cook the pasta according to the package directions. Drain and transfer to a bowl. Add a small amount of the olive oil and toss to coat. Set aside.

Melt the butter and oil in a large, heavy-gauge skillet with high sides and a tight-fitting lid on medium heat. Add the shallots and garlic and cook for 1 minute until tender but not browned. Add the clams, wine, lemon juice, thyme, and crushed red pepper. Cover and increase the heat to high. Cook for 1 to 2 minutes until the clams begin to open. Transfer the opened clams to a bowl. Discard any that refuse to open after a few minutes. When all of the clams have opened, add the pasta to the pan and stir to coat with the liquid. Toss with the parsley to evenly coat the pasta with the sauce. Season to taste with salt and pepper. Divide the pasta among four large bowls and top with the clams. Serve with the toasted bread.