Linguine with White Clam Sauce

Ingredients

• 6.5 ounce clams minced drained canned
• 4 cups pasta hot cooked uncooked ( 8 ounces pasta)
• 0.5 cup cooking wine dry white
• 1 tablespoon flour all-purpose
• 2 tablespoons parsley fresh chopped
• 1 teaspoon thyme leaves fresh chopped
• 3 cloves garlic minced
• 2 tablespoons butter light
• 1 tablespoon olive oil 
• 0.1 teaspoon pepper 

Equipment

• bowl
• sauce pan
• sieve

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 1 minute. Stir in flour. Stir in the reserved clam juice, wine, chopped parsley, chopped thyme, and pepper, and cook 2 minutes, stirring frequently.
4. Add the baby clams and the minced clams, and cook 3 minutes or until thoroughly heated.
5. Serve clam sauce over pasta.
6. Garnish with thyme sprigs, if desired.