Linguine with White Clam Sauce

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Linguine with White Clam Sauce Ingredients

1 cn (10 oz) whole baby clams;	2 tb Chopped fresh parsley
2 tb Light butter	1/4 ts Dried thyme
1 tb Olive oil	1/8 ts Pepper
3 Minced garlic cloves	1 cn (6 oz) minced clams; drained
1 tb All purpose flour	8 oz Pkg. linguine
1/2 c Dry white wine

Instructions for Linguine with White Clam Sauce

>From Cooking Light - yummy recipe. Will prepare this for my sis when I visit next month! Drain baby clams and reserve liquid. Heat butter and olive oil in a medium pan over medium heat. Add garlic and saute 1 minute. Stir in flour. Stir in the reserved clam juice, wine, chopped parsley thyme, pepper and cook 2 minutes, stirring frequently. Add baby clams and minced clams and cook 3 min. or til thoroughly heated. Serve sauce over pasta. Cal. 328 Fat 8.5 Gm. Fiber 2.4 Gm. per 1 C. serv. Posted to TNT Recipes Digest by rdpatrick@juno.com (Robert D. Patrick) on Mar 4, 1998

Main Ingredient: ClamCuisine: Uncategorized

Ingredient Insight - look inside this recipe

Butter

Clams

Flour

Garlic

Olive Oil

Parsley

Thyme

White Wine

for flavor and categorization

This was delicious! The little bit of flour makes a nice light sauce that sticks to the pasta. We added some frozen cooked shrimp and scallops which were great!