Vicci, I found this one in my MC program. Haven't tried it, but probably will now that you put the idea in my head.
* Exported from MasterCook *
Linguine with White Clam Sauce
Recipe By :Rebecca A. Stone-Danahy, Deerfield Beach, Fla.
Serving Size : 4 Preparation Time :0:00
Categories : March '98 Pasta
Amount Measure Ingredient -- Preparation Method
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1 (10-ounce) can whole 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 chopped fresh parsley
1 teaspoon chopped fresh thyme
OR
1/4 teaspoon dried thyme
1/8 teaspoon pepper
1 (6 1/2-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 sauté 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.
Serving Size: 1 cup pasta and about 1/2 cup sauce
Source:
"Cooking Light, March 1998, p.130"
Copyright:
"© Cooking Light"
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Per Serving (excluding unknown items): 457 Calories; 10g Fat (20.2% calories from fat); 37g Protein; 48g Carbohydrate; 3g Dietary Fiber; 88mg Cholesterol; 170mg Sodium. Exchanges: 2 1/2 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 1 Fat; 1/2 Other Carbohydrates.