Name: Linguine with White Clam Sauce
Ingredients: 2 Garlic cloves; chopped; 1/2 c Butter; 1 1/2 ts Flour; 1 tb Fresh lemon thyme; 1/4 c Fresh parsley; Freshly ground pepper; 2 cn Clams, chopped or minced (6 1/2 oz. each); Parmesan cheese; Sliced fresh lemons

CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy	Italian	Fish, Italian, Pasta	1	Batch

INGREDIENTS

2		Garlic cloves; chopped
1/2	c	Butter
1 1/2	ts	Flour
1	tb	Fresh lemon thyme
1/4	c	Fresh parsley
		Freshly ground pepper
2	cn	Clams, chopped or minced (6 1/2 oz. each)
		Parmesan cheese
		Sliced fresh lemons

INSTRUCTIONS

GARNISH
In a medium saucepan, saute the garlic in butter. Whisk in the flour and
let it bubble.  Stir in the liquid from the clams, lemon thyme, parsley and
pepper.  Simmer 10 minutes.
Add clams and heat through.  Serve over linguine.  Top with Parmesan
cheese, if desired, and serve with fresh lemons.
Recipe from Michele A. Herrmann/Effort, PA in "Kitchen Table: Where Herbs
and Spices Make a Difference" column in "The Herb Companion." Dec.
1993/Jan. 1994, Vol. 6, No. 2. Pg. 84. Posted by Cathy Harned.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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