- 1 (10 ounce) can whole baby clams, undrained (optional)
- 2 tablespoons light butter
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1/2 cup dry white wine
- 2 tablespoons chopped fresh parsley
- 1 teaspoon chopped fresh thyme
- 1/8 teaspoon pepper
- 1 (6.5 ounce) can minced clams, drained
- 4 cups hot cooked linguine (about 8 ounces uncooked pasta)
- Thyme sprigs (optional)
- Drain baby clams in a sieve over a bowl, reserving juice. Heat butter and olive oil in a medium saucepan over medium heat. Add garlic, and saute 1 minute. Stir in flour. Stir in the reserved clam juice, wine, chopped parsley, chopped thyme, and pepper, and cook 2 minutes, stirring frequently. Add the baby clams and the minced clams, and cook 3 minutes or until thoroughly heated. Serve clam sauce over pasta. Garnish with thyme sprigs, if desired.