"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
Heat the butter and cook the garlic for 1 minute. Stir in the flour and the juice of the clams. Bring to a full boil, stirring. Add the clams, parsley, thyme, basil, and simmer for 5 minutes, stirring. Season to taste with salt and pepper. Serve over hot, cooked, linguine.
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