Ingredients

• 1/2 pound linguini
• 6 tbsp extra virgin olive oil
• 2 tbsp butter
• 2 cloves garlic, minced
• 1 shallot, minced
• 1 tsp flour
• 1/2 cup dry white wine
• 12 fresh littleneck clams, freshly opened (reserve juice) OR 1 can (10 oz) baby clams
• juice of 1/2 lemon
• salt to taste
• freshly ground pepper to taste

Preparation

1. Cook the linguini al dente.
2. Drain and sprinkle with 2 tbsp olive oil.
3. Twirl to coat the pasta to prevent clumping.
4. Set aside.
5. In large frying pan, melt half of the butter with 4 tbsp olive oil.
6. Saute garlic and shallots lightly.
7. In small pan, combine flour and remaining butter, stirring over low heat to make a roux.
8. Add the roux to the large frying pan and stir to blend.
9. Add wine, clams, and clam juice and stir.
10. Squeeze the lemon over the clams.
11. Cook for a few minutes, stirring constantly until mixture forms a smooth blend.
12. Add salt and pepper to taste.
13. Add pasta to pan and stir until all linguini is coated with sauce.
14. Serve immediately.

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