1 (10-oz.) can whole baby clams, undrained
2 T. light butter
1 T. olive oil
3 garlic cloves, minced
1 T. all-purpose flour
1/2 C. dry white wine
2 T. chopped fresh parsley
1 tsp. chopped fresh or 1/4 tsp. dried thyme
1/8 tsp. pepper
1 (6-1/2-oz.) can minced clams, drained
4 C. hot cooked linguine (about 8 oz. uncooked pasta)
Thyme sprigs (optional)

Drain baby clams in a sieve over a bowl, reserving juice. Heat butter and olive oil in a medium saucepan over medium heat. Add garlic, and sauté 1 minute. Stir in flour. Stir in the reserved clam juice, wine, chopped parsley, chopped thyme, and pepper, and cook 2 minutes, stirring frequently. Add the baby clams and the minced clams, and cook 3 minutes or until thoroughly heated. Serve clam sauce over pasta. Garnish with thyme sprigs, if desired.

Yield: 4 servings
Serving size: 1 C. pasta and about 1/2 C. sauce

Calories: 328
Fat: 8.5g
Fiber: 2.4g