8 oz. linguine or spaghetti
3 tbsp. olive oil
1/2 lg. yellow onion, finely chopped
6 cloves garlic, minced
2 tbsp. flour
1 lb. raw clams, chopped or 1 (6 1/2 oz.) can minced clams, drained, rinsed well and drained again
1/4 c. clam juice or low-sodium chicken broth
1 c. low-sodium chicken broth
1/4 c. grated Parmesan cheese
2 tbsp. minced parsley

Cook linguine according to package directions, omitting the salt. Rinse with cold water, drain and set aside. In heavy, 10 inch skillet, over moderate heat, heat olive oil 1 minute; add onion and garlic and cook, uncovered, until onion is soft, about 5 minutes. Blend in flour and cook, stirring constantly, 1 minute. Add clams, clam juice and chicken broth and cook, stirring, 4 minutes longer. Stir in the cheese. Add cooked linguine and cook 1 minute longer, tossing well, until heated through. Mix in the parsley and serve. Serves 4.