Clam Linguini

Serves 4-5

1 lb fresh pasta or 12 oz. dried linguini

1/4 cup butter

2 large cloves of garlic (minced)

3 Tbsp flour

2 cans (6 1/2 oz ea.) chopped clams (minced work also)

1/4 cup dry white wine

half and half

1/4 parsley, finely chopped

1/2 tsp dried thyme (or 1 Tbsp fresh, finely chopped)

Salt and pepper to taste

Parmesan cheese

Melt the butter in a saucepan. Add garlic and cook one minute. Stir in flour and cook 2-3 minutes.

Drain clams, reserving juice. Combine reserved clam juice and white wine in a 2 cup measuring cup. Add enough half and half to make two cups.

Whisk into flour mixture gradually and cook until sauce thickens slightly. Add parsley, thyme, salt and pepper.

Simmer approximately 10 minutes. Cook pasta while sauce is simmering.

Add clams to sauce and heat to serving temperature. Combine with hot, well-drained pasta and serve immediately. Sprinkle with shredded Parmesan cheese and fresh thyme.