Clean fresh clams and mussles by first scrubbing shells with a brush and cutting away any of the mussels’ “beards,” if any. Submerge the clams and mussels in a bowl of cool water. Stir in cornmeal. Let sit 30-60 minutes. Drain and rinse.
Saute garlic, chili flakes and beau monde in EVOO and butter.
Whisk in flour until a thick, rough paste forms.
Add clam juice and white wine, cook down until desired sauce consistency (thickened, but not as thick as a gravy).
Add canned clams.
Place shelfish on top of sauce either flat or with openings facing upward so they can easily open when steamed.
Sprinkle with chopped parsley.
Reduce heat and steam until shells open.
While shellfish is steaming open, boil fresh linguine in lightly salted water with a drizzle of EVOO.