• 12  ounces enriched linguine
• ¹/₄ cup olive oil
• ¹/₂ cup chopped onion
• ¹/₄ cup snipped parsley
• 3  cloves garlic, minced
• 2  tablespoons flour
• ¹/₄ to ¹/₂ teaspoon salt
• Few grains pepper
• 3  cans (8 ounces each) minced clams, drained;  reserve 1¹/₂ 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 the minced clams and heat; do not boil.
4. Serve clam sauce on the hot linguine.

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