1 c. reserved or bottled clam juice
3 cloves garlic
2 lg. sprigs parsley
2 tbsp. olive oil
1/2 tsp. thyme
1/4 tsp. salt
Dash of pepper
2 (7 1/2 oz.) cans minced clams, drained or 12 lg. fresh clams
2 tbsp. cornstarch in 1/4 c. water
1/2 lb. linguine, cooked

Mince garlic cloves. Chop parsley. NOTE: If fresh clams are used, wash well and steam open. Then dice.

Heat oil in 1-quart saucepan; saute garlic, approximately 3 minutes until garlic begins to brown. Add parsley, clam juice, thyme, salt, pepper. Simmer 10 minutes. Add clams; simmer 2 minutes. Add cornstarch mixture, stirring constantly. Bring to simmer. Pour over cooked linguine and serve immediately.

VARIATION: Omit cornstarch and add 1/4 cup tomato paste for red clam sauce.