8 oz. linguine
Light cream or milk
2 cloves garlic, minced
1/4 c. flour
1/4 tsp. salt
1/4 c. snipped parsley
1/4 c. grated Parmesan cheese
2 (6 oz.) cans minced clams
1/2 c. onion, chopped
2 tbsp. butter
1/2 tsp. dried oregano, crushed
1/8 tsp. pepper
1/4 c. dry white wine

Cook linguine according to package directions, drain well. Set aside. Meanwhile, drain clams, reserving liquid from one can. Add enough light cream or milk to the reserved liquid to make 2 cups.

FOR SAUCE: In a medium saucepan, cook onion and garlic in butter until tender. Stir in flour, oregano, salt and pepper. Add cream mixture all at once. Cook and stir until thickened and bubbly. Cook and stir for one minute more. Stir in clams, parsley, and wine. Heat through. Serve sauce over linguine. Sprinkle with Parmesan cheese. Makes 4 servings.

LINGUINE WITH RED CLAM SAUCE:

Prepare as above, except omit reserve clam liquid, cream or milk and flour. Stir two 15 ounce cans tomato sauce with tomato tidbits, oregano, salt, pepper, drained clams, parsley, and wine into cooked onion and garlic. Heat through. Serve sauce over linguine. Sprinkle with Parmesan cheese.