2 sticks butter
3 cloves garlic, minced
1 tbsp. flour
1 cup clam juice
1/4 cup chopped parsley
pinch of thyme
black pepper, to taste
1 cup minced clams
3 tablespoons white wine, optional
1 lb. cooked linguini

Cook linquini according to package directions. Drain and set aside.

In a sauce pan, heat butter. Add garlic and cook for 1 minute over moderate heat. Stir in flour and cook 2 more minutes, stirring constantly. Add clam juice and cook until thickened to desired consistency.

Add parsley, pepper and thyme.

Simmer slowly for 10 minutes. Add clams only until clams are heated.

Serve over cooked linguini.

Serves 4.