Linguine with White Clam Sauce

Name: Linguine with White Clam Sauce
Yield: 6 servings
Ingredients: grated Parmesan cheese (optional); ¼ cup chopped parsley; Salt and freshly ground black pepper; 1½ pounds linguine, cooked al dente and drained; 1½ teaspoons dried thyme; 2 tablespoons all-purpose flour; 1 large garlic clove, finely minced; ¼ cup butter; 1½ cups bottled clam juice, approximately; 2 cans (7 ounces each) minced clams

Preparation info

6
servings

Difficulty
Easy

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

¼ cup butter
1 large garlic clove, finely minced
2 tablespoons

Fish course
Pescatarian

Method

Melt the butter and sauté the garlic in it for three minutes. Blend in the flour.
Drain the clams, reserving them. Pour the juice from the clams into a measuring cup. Measure out two cups, adding as much additional bottled clam juice as necessary. Slowly ad