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Linguine With White Clam Sauce

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“The original author of this recipe altered it to reduce the fat and calories. I have had it for a while, but have not tried it yet. It does sound good, though. It yields four servings with one cup pasta and about 1/2 cup sauce for each.”
READY IN:
20mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Drain baby clams in a sieve over a bowl, reserving juice.
  2. Heat butter and olive oil in a medium saucepan over medium heat.
  3. Add garlic and saute one minute.
  4. Stir in flour.
  5. Stir in reserved clam juice, wine, chopped parsley, thyme, and pepper and cook two minutes, stirring frequently.
  6. Add the baby clams and the minced clams, and cook three minutes or until thoroughly heated.
  7. Serve clam sauce over pasta.
  8. Garnish with thyme sprigs, if desired.

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