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Linguine With Herbed Clam Sauce

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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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