| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
July 1993 |
1 |
servings |
INGREDIENTS
| 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 |
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
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