Kitchen Table: Linguine with White Clam Sauce

By The Herb Companion staff
December/January 1993

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• 2 cloves chopped garlic
• 1/2 cup butter
• 1 1/2 teaspoons flour
• 1 tablespoon fresh lemon thyme
• 1/4 cup fresh parsley
• Freshly ground pepper
• Two 61/2-ounce cans chopped or minced clams
• Parmesan cheese (optional)
• Sliced fresh lemons for garnish

In a medium saucepan, sauté the garlic in butter. Whisk in the flour and let it bubble. Stir in the liquid from the clams, lemon thyme, parsley, and pepper. Simmer 10 minutes.

Add clams and heat through. Serve over linguine. Top with parmesan cheese, if desired, and serve with fresh lemons.

--Michele A. Herrmann, Effort, Pennsylvania

For more recipes from Kitchen Table, click here.

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