Linguini with Clam Sauce

Prepare pasta according to package directions. Drain. While pasta is cooking, drain the juice from the canned clams into 2 cup measure then add enough chicken broth to make 2 cups liquid. In skillet, melt butter over medium-high heat and sauté the pressed garlic. Stir in flour. Cook on low for about 1 minute, stirring constantly. Gradually stir in clam/chicken broth liquid, clam juice, thyme and Tabasco sauce. Bring to a boil and simmer 1 to 2 minutes. Stir in clams, parsley and lemon juice and heat through. Add salt and pepper to taste. Serve over hot linguini.