Linguine With White Clam Sauce

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: 20 mins
• Serves: 4

Ingredients

• 1 (10 ounce) can baby clams, undrained
• 2  tablespoons light butter
• 1  tablespoon olive oil
• 3  garlic cloves, minced
• 1  tablespoon all-purpose flour
• 1⁄2 cup dry white wine
• 2  tablespoons fresh parsley, chopped
• 1  teaspoon fresh thyme, chopped (or 1/4 tsp. dry)
• 1⁄8 teaspoon pepper
• 1 (6 1/2ounce) can minced clams, drained
• 4  cups  hot  cooked linguine (about 8 oz. uncooked pasta)
•  fresh thyme sprig (optional)

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.