Name: Linguine with White Clam Sauce
Ingredients: 1 cn (10 oz) whole baby clams; undrained; 2 tb Light butter; 1 tb Olive oil; 3 Minced garlic cloves; 1 tb All purpose flour; 1/2 c Dry white wine; 2 tb Chopped fresh parsley; 1/4 ts Dried thyme; 1/8 ts Pepper; 1 cn (6 oz) minced clams; drained; 8 oz Pkg. linguine

The fundamental problem in the evangelical world today is not inadequate technique, insufficient organization, or antiquated music and those who want to squander the church’s resources bandaging these scratches will do nothing to staunch the flow of blood that is spilling from its wounds. The fundamental problem in the evangelical world today is that God rests too inconsequentially upon the church. His truth is too distant, His grace too ordinary, His judgment too benign, His gospel too easy, and His Christ is too common.

David Wells

CATEGORY	CUISINE	TAG	YIELD
			1	Servings

INGREDIENTS

1	cn	(10 oz) whole baby clams; undrained
2	tb	Light butter
1	tb	Olive oil
3		Minced garlic cloves
1	tb	All purpose flour
1/2	c	Dry white wine
2	tb	Chopped fresh parsley
1/4	ts	Dried thyme
1/8	ts	Pepper
1	cn	(6 oz) minced clams; drained
8	oz	Pkg. linguine

INSTRUCTIONS

>From Cooking Light - yummy recipe. Will prepare this for my sis when I
visit next month!
Drain baby clams and reserve liquid. Heat butter and olive oil in a medium
pan over medium heat. Add garlic and saute 1 minute. Stir in flour. Stir in
the reserved clam juice, wine, chopped parsley thyme, pepper and cook 2
minutes, stirring frequently. Add baby clams and minced clams and cook 3
min. or til thoroughly heated. Serve sauce over pasta. Cal. 328 Fat 8.5 Gm.
Fiber 2.4 Gm. per 1 C. serv.
Posted to TNT Recipes Digest by rdpatrick@juno.com (Robert D. Patrick) on
Mar 4, 1998

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