Can be prepared in 45 minutes or less.

Ingredients

　　1/2 cup chopped shallot

　　2 garlic cloves forced through a garlic press

　　2 tablespoons unsalted butter

　　2 tablespoons all-purpose flour

　　1/3 cup dry white wine

　　1 cup bottled clam juice

　　a 10-ounce can whole baby clams including the juice

　　1/4 cup minced fresh parsley leaves

　　2 teaspoons minced fresh thyme leaves or 3/4 teaspoon dried, crumbled

　　1/2 pound linguine

　　In a deep skillet cook the shallot and the garlic in the butter over moderate heat, stirring, until they are pale golden, add the flour, and cook the mixture, stirring, for 1 minute. Stir in the wine, the bottled clam juice, and the clams with the juice and simmer the sauce, stirring, for 5 minutes. Stir in the parsley, the thyme, and salt and pepper to taste and keep the sauce warm. In a kettle of salted boiling water boil the linguine until it is al dente, drain it, and in the skillet toss it with the clam sauce.