In a medium saucepan, sauté the garlic in butter. Whisk in the flour and let it bubble. Stir in the liquid from the clams, lemon thyme, parsley and pepper. Simmer 10 minutes. Add clams and heat through. Serve over linguine. Top with Parmesan cheese, if desired, and serve with fresh lemons.

Recipe from Michele A. Herrmann/Effort, PA in "Kitchen Table: Where Herbs and Spices Make a Difference" column in "The Herb Companion." Dec. 1993/Jan. 1994, Vol. 6, No. 2. Pg. 84. Posted by Cathy Harned. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Linguine with White Clam Sauce 2

2/3 cup of margarine
1/3 cup of Olive oil
3 Cloves garlic
three 8 ounce cans of minced clams,
Black pepper to taste
1/3 cup of finely chopped parsley
1/4 teaspoon of basil
1/4 teaspoon of Oregano
1/4 teaspoon of salt
1 pound of Linguine

Melt margarine in saucepot; add oil; heat. Sauté garlic and clams in hot oil mixture over medium heat for 2 to 3 minutes. Stir in parsley, basil, oregano, salt, and pepper. Simmer 5-10 minutes. Cook linguine according to package directions; drain well. Return to pot; add sauce; toss lightly. Serve with grated Parmesan cheese. Serves 4

Posted to the TWSU BBS (316-689-3779), compiled by the Sysop. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmtwsu01.zip

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