2 tbsp. minced shallots
1 garlic clove, minced
1/4 c. finely chopped celery
3 tbsp. unsalted butter
1/2 c. white wine
1 can clams, drained and juice reserved
1 tbsp. flour
1/4 c. finely minced parsley
1/4 tsp. dried thyme
1/4 lb. linguine
8 1/4 oz. can whole tomatoes, drained, seeded and chopped

In pan, cook shallots, garlic and celery in butter over moderately low heat, until vegetables are softened. Add flour, whisking, cook the mix over low heat for 3 minutes, whisk in liquid from drained clams and white wine.

Bring to a boil, stir in parsley, thyme, salt and pepper, simmer mixture stirring occasionally for 5 minutes. Stir in clams and tomatoes, stirring until clams are heated through. Spoon over linguine and sprinkle with parsley and Parmesan.