I Love Pasta

My husband gets so excited when I make this pasta recipe.  If he was keeping track of his daily "three good things" (see blog from yesterday), this would definitely make the list.  Unfortunately, we don't live near the ocean, so I use canned clams instead of fresh, but it still tastes great.

Linguine with White Clam Sauce

1     clove garlic, minced
2     tablespoons butter
2     tablespoons flour
2     cups bottled clam juice
1/4  cup minced fresh parsley or 1 tablespoon dried parsley
1 1/2 teaspoons dried thyme

1/4  teaspoon salt

       pepper to taste

2    cups fresh minced clams or 2 10-ounce cans clams

12  ounces linguine, cooked al dente and drained

In large skillet, saute garlic in butter over medium-high heat for 1 minute.

Whisk in flour until smooth.

Add clam juice.  Whisk until mixed. Add parsley, thyme, salt and pepper.  Reduce heat and simmer for 10 minutes or until sauce is reduced by 1/3.  Add clams and heat through.  Place warm linguine in heated serving dish.  Pour sauce over linguine and toss gently.  Serve immediately.

4-6 main dish servings