Linguine with White Clam Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 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) |
Directions:
1. Drain baby clams in a sieve over a bowl, reserving juice.
2. 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.
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