4 cloves garlic — crushed
1/2 cup olive oil
1 tablespoon flour
4 cans (61/2 or 71/2 ozs. each) chopped clams
— with liquid 1 1/2 cups chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
8 ounces linguine
Saute garlic in oil in medium saucepan until golden; blend in flour. Gradually stir in remaining ingredients except linguine. Cook over medium-low heat, stirring constantly, until sauce is thickened. Cook linguine according to package directions; drain. Serve with clam sauce.
Makes 4 servings.
Scanned, Busted & Proofed by Gene Johnston (ejohnston@mailexcite.com)