Whole baby clams cooked in a buttery garlic wine sauce with fresh herbs and tossed with linguine.

Linguine with Herbed Clam Sauce

1/2 cup chopped onion

2 garlic cloves, finely minced

2 tablespoons butter

2 tablespoons all-purpose flour

1/3 cup dry white wine

1 cup bottled clam juice

1 (10-ounce) can whole baby clams including juice

1/4 cup minced fresh flat-leaf parsley leaves

2 teaspoons minced fresh thyme leaves or 3/4 teaspoon dried

1/2 pound linguine, cooked according to package directions

1. In a deep skillet cook the onion and garlic in butter over medium heat, stirring, until pale golden, add flour, and cook, stirring, for 1 minute. Stir in wine, clam juice, and clams with juice; simmer sauce, stirring occasionally for 5 minutes.
2. Stir in parsley, thyme, salt and pepper to taste. Add cooked linguine to mixture in skillet and toss to combine.

Serves 2.