Linguine with Herbed Clam Sauce
Whole baby clams in a buttery garlic wine sauce with fresh herbs tossed with linguine.
1/2 cup chopped onion
2 garlic cloves, finely minced
2 tablespoons butter
2 tablespoons all-purpose flour
1/3 cup dry white wine
1 cup bottled clam juice
1 (10-ounce) can whole baby clams including juice
1/4 cup minced fresh flat-leaf parsley leaves
2 teaspoons minced fresh thyme leaves or 3/4 teaspoon dried
8 ounces linguine, cooked according to package directions
- In a deep skillet cook the onion and garlic in butter over medium heat, stirring, until pale golden, add flour, and cook, stirring, for 1 minute. Stir in wine, clam juice, and clams with juice; simmer sauce, stirring occasionally for 5 minutes.
- Stir in parsley, thyme, salt and pepper to taste. Add cooked linguine to mixture in skillet and toss to combine.
Makes 2 servings.