Linguine with White Clam Sauce

I found this recipe for Linguine with Clams and Bacon a few months ago and was disappointed that after what seemed like eons searching I couldn't find white clam sauce anywhere in Ottawa. So I searched around on the web a bit and tried a few things, and eventually came up with this recipe that I really loved. In all honestly, I LOVED it and thought it was possibly the best linguine with clam sauce I've ever had . . . but my non-East-Coast husband was not a huge fan of the meal. He was respectful enough to eat a plateful, though. The Things weren't instant lovers of it either, but I didn't really care.

Cuz like I said. I LOVED IT!!!

After a long visit in Nova Scotia this summer, I'll have these kids eating clams yet, mark my words.

• 2 tablespoons butter or margarine
• 1 large clove garlic, minced
• 2 tablespoons flour
• 2 6.5 ounce cans of chopped clams
• 1/4 cup dry white wine
• Milk
• 1/4 cup finely chopped parsley
• 1/2 teaspoon thyme
• Salt and pepper
• 1 pound linguini cooked al dente

Cook the linguine to al dente.

1. While the pasta is cooking, make the sauce
2. Drain clams, reserving the liquid.
3. Combine clam juice with milk to equal two cups of liquid.
4. Melt butter in a small saucepan.
5. Add garlic and cook for one minute.
6. Add the flour and cook for two minutes.
7. Add parsley, thyme, salt and pepper and simmer for ten minutes.
8. Add the clams and heat through.
9. Serve over linguine.