Linguine with White Clam Sauce

This linguine is an altered recipe to reduce the fat and calories

• Ready In: 20 mins
• Serves: 4

Ingredients

• 2  tablespoons  very light butter
• 1  tablespoon canola oil
• 1 (10 ounce) can baby clams, undrained
• 1  tablespoon all-purpose flour
• 3  cloves garlic, minced
• 1⁄3 cup dry white wine (optional)
• 1  teaspoon fresh thyme, chopped
• 2  tablespoons fresh parsley, chopped
• 1⁄8 tablespoon black pepper
• 1  can minced clams, drained
• 4  cups  of hot linguine, cooked (it's about 8 ounces uncooked pasta)

Directions

1. Drain baby clams in a pot with the holes in it, over a bowl, reserving the juice.
2. Heat the butter and canola oil in a meduim saucepan over medium heat.
3. Add the garlic,and saute it for 1 minute.
4. Stir in flour.
5. Stir in the reserved juice, wine, parsley, thyme and black pepper.
6. Cook for 2 minutes, stirring constantly.
7. Add the baby clams and the minced clams and cook for 3 minutes.
8. Serve clam sauce over pasta.