Linguine with herbed clam sauce

Yield: 1 servings

Measure Ingredient
½ cup Chopped shallot
2 Garlic cloves forced through a garlic
; press
2 tablespoons Unsalted butter
2 tablespoons All-purpose flour
⅓ cup Dry white wine
1 cup Bottled clam juice
A; (10-ounce) can whole
; baby clams
; including the juice
¼ cup Minced fresh parsley leaves
2 teaspoons Minced fresh thyme leaves or 3/4 teaspoon; crumbled
; dried
½ pounds Linguine

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. Stir in the wine, the bottled clam juice, and the clams with the juice and simmer the sauce, stirring, for 5 minutes. Stir in the parsley, the thyme, and salt and pepper to taste and keep the sauce warm. 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.

Serves 2.

Gourmet July 1993

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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