Linguine with White Clam Sauce

By Lv2Cook

Ingredients

• 1 (10-ounce) can whole baby clams undrained
• 2 tablespoons light butter
• 1 tablespoon olive oil
• 3 garlic cloves minced
• 1 tablespoon all-purpose flour
• 1/2 cup dry white wine
• 2 tablespoons chopped fresh parsley
• 1 teaspoon chopped fresh thyme
• OR
• 1/4 teaspoon dried thyme
• 1/8 teaspoon pepper
• 1 (6 1/2-ounce) can minced clams drained
• 4 cups hot cooked linguine (about 8 ounces uncooked pasta)
• Thyme sprigs (optional)

Details

Servings 1

Preparation

Step 1

Drain baby clams in a sieve over a bowl, reserving juice.

Heat butter and olive oil in a medium saucepan over medium heat. Add garlic, and sauté 1 minute. Stir in flour. Stir in the reserved clam juice, wine, chopped parsley, chopped thyme, and pepper, and cook 2 minutes, stirring frequently. Add the baby clams and the minced clams, and cook 3 minutes or until thoroughly heated. Serve clam sauce over pasta. Garnish with thyme sprigs, if desired.

Serving Size: 1 cup pasta and about 1/2 cup sauce