Linguini with Clam Sauce

1/4 C butter
1 large clove garlic, finely chopped
2 T flour
2 C clam juice
1/4 C chopped parsley
Salt and freshly ground pepper to taste
1 t thyme leaves
2 C minced clams

In a saucepan heat the butter, add the garlic and cook one minute over moderate heat. With a wire whisk stir in the flour. Add the clam juice while stirring.

Add the parsley, salt, pepper and thyme and simmer gently ten minutes. Add the minced clams and heat through. Serve over linguini.

From The New York Times Cookbook, ed. Craig Claiborne.

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