Ingredients

• 3 tablespoons butter
• 3 cloves garlic, crushed,peeled,finely minced
• 2 tablespoons flour
• 2 (6 1/2 ounce) cans clams
• 1/4 cup clam juice or 1/4 cup chicken broth
• 2 tablespoons dried parsley or 2 tablespoons fresh parsley, finely chopped
• 1/4 cup heavy cream
• 1/4 cup parmesan cheese, grated
• 1/3 lb linguine (dry weight)
• 1 teaspoon table salt

Instructions

1. In a large pasta pot or Dutch oven, bring about 2 quarts boiling water to boil.

2. Add table salt.

3. Cook just long enough for pasta to be el dente.

4. Consult pasta package.

5. Drain in a colander when pasta is done.

6. Then place over a little boiling water to keep it hot.

7. In a heavy saute pan over low heat, melt butter.

8. Add garlic and stir in until the garlic is soft but NOT browned about- 1 minute.

9. Add flour and stir in well to make a roux, but DO NOT BROWN.

10. Add wine and cook for about 1 minutes.

11. Add clams, cover with a tightly fitting lid.

12. Cook for a couple of minutes.

13. Reduce heat and add cream and parsley.

14. Continue cooking until the liquid is reduced by about one fourth.

15. Place piping hot linguine in warm indivual serving bowls.

16. Divide sauce over linguine.

17. Serve with grated fresh parmesan cheese and Italiah Herbs for sprinkling as desired at the table.

18. Serve with a fresh salad and garlic and butter French Bread.

19. ENJOY!