In a deep skillet cook the onion and garlic in
butter over medium heat, stirring, until pale golden, add flour, and
cook, stirring, for 1 minute. Stir in wine, clam juice, and clams
with juice; simmer sauce, stirring occasionally for 5 minutes.
Stir in parsley, thyme, salt and pepper to taste. Add cooked linguine
to mixture in skillet and toss to combine.
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