Linguine with White Clam Sauce

• 2 tablespoons very light butter
• 1 tablespoon canola oil
• 1 (10 ounce) can baby clams, undrained
• 1 tablespoon all-purpose flour
• 3 cloves garlic, minced
• 13 cup dry white wine (optional)
• 1 teaspoon fresh thyme, chopped
• 2 tablespoons fresh parsley, chopped
• 18 tablespoon black pepper
• 1 can minced clams, drained
• 4 cups of hot linguine, cooked (it's about 8 ounces uncooked pasta)

1. Drain baby clams in a pot with the holes in it, over a bowl, reserving the juice.
2. Heat the butter and canola oil in a meduim saucepan over medium heat.
3. Add the garlic,and saute it for 1 minute.
4. Stir in flour.
5. Stir in the reserved juice, wine, parsley, thyme and black pepper.
6. Cook for 2 minutes, stirring constantly.
7. Add the baby clams and the minced clams and cook for 3 minutes.
8. Serve clam sauce over pasta.

butter, canola oil, baby clams, flour, garlic, white wine, fresh thyme, fresh parsley, black pepper, clams, hot linguine

Taken from www.food.com/recipe/linguine-with-white-clam-sauce-86010 (may not work)