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Linguine With Herbed Clam Sauce
Ingredients
- 1/2 c. Minced shallot
- 2 x Garlic cloves forced through a garlic press
- 2 Tbsp. Unsalted butter
- 2 Tbsp. All-purpose flour
- 1/3 c. Dry white wine
- 1 c. Bottled clam juice A, (10-oz) can whole baby clams including the juice
- 1/4 c. Chopped fresh parsley leaves
- 2 tsp Chopped fresh thyme leaves or possibly 3/4 tsp., crumbled dry
- 1/2 lb Linguine
Directions
- In a deep skillet cook the shallot and the garlic in the butter over moderate heat, stirring, till they are pale golden brown, add in the flour, and cook the mix, stirring, for 1 minute. Stir in the wine, the bottled clam juice, and the clams with the juice and simmer the sauce, stirring, for 5 min. Stir in the parsley, the thyme, and salt and pepper to taste and keep the sauce hot. In a kettle of salted boiling water boil the linguine till it is al dente, drain it, and in the skillet toss it with the clam sauce.
- Serves 2.
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