Linguine with Herbed Clam Sauce

Category : General

Yield: 1 servings

Ingredients (Help):
1/2 c Chopped shallot
2 Garlic cloves forced through
-a garlic
; press
2 tb Unsalted butter
2 tb All-purpose flour
1/3 c Dry white wine
1 c Bottled clam juice
A; (10-ounce) can whole
; baby clams
; including the juice
1/4 c Minced fresh parsley leaves
2 ts Minced fresh thyme leaves or
-3/4 teaspoon; crumbled
; dried
1/2 lb Linguine

In a deep skillet cook the shallot and the garlic in the butter over
moderate heat, stirring, until they are pale golden, add the flour, and
cook the mixture, 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 minutes. Stir in the parsley, the thyme, and salt and pepper to taste
and keep the sauce warm. In a kettle of salted boiling water boil the
linguine until it is al dente, drain it, and in the skillet toss it with
the clam sauce.

Serves 2.

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