Title: Linguine with white clam sauce (herrman)
 Categories: Fish, Italian, Pasta
      Yield: 1 Batch
 
      2    Garlic cloves; chopped
    1/2 c  Butter
  1 1/2 ts Flour
      1 tb Fresh lemon thyme
    1/4 c  Fresh parsley
           Freshly ground pepper
      2 cn Clams, chopped or minced
           -- (6 1/2 oz. each)
           Parmesan cheese

MMMMM--------------------------GARNISH-------------------------------
           Sliced fresh lemons
 
  In a medium saucepan, saute 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.