Linguine with Herbed Clam Sauce

1. 1

   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.

2. 2

   Stir in the wine, the bottled clam juice, and the clams with the juice and simmer the sauce, stirring, for 5 minutes.

3. 3

   Stir in the parsley, the thyme, and salt and pepper to taste and keep the sauce warm.

4. 4

   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.

* Per serving · 4 servings · Values may vary.

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