12 ounces enriched linguine ¼ cup olive oil
½ cup chopped onion
¼ cup snipped parsley
3 cloves garlic, minced
2 tablespoons flour
¼ to ½ teaspoon salt Few grains pepper
3 cans (8 ounces each) minced clams, drained; reserve 1 ½ cups liquid
1. Cook linguine following package directions; drain and keep hot.
2. Meanwhile, heat oil in a large skillet. Add onion, parsley, and garlic; cook about 3 minutes, stirring occasionally.
3. Mix in flour, salt, and pepper; cook until bubbly. Add reserved clam liquid gradually, while blending thoroughly. Bring rapidly to boiling, stirring constantly, and boil 1 to 2 minutes. Mix in th minced clams and heat; do not boil.
4. Serve clam sauce on the hot linguine.
6 SERVINGS