| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| July 1993 | 1 | Servings | ||
INGREDIENTS
| 1/2 | c | Chopped shallot |
| 2 | Garlic cloves forced through | |
| a garlic | ||
| press | ||
| 2 | T | Unsalted butter |
| 2 | T | 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 | t | Minced fresh thyme leaves or |
| 3/4 teaspoon crumbled | ||
| dried | ||
| 1/2 | lb | Linguine |
INSTRUCTIONS
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. Gourmet July 1993 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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