1/3 c. olive oil
4-5 cloves garlic, chopped
2 tbsp. fresh chopped parsley
4 (5 oz.) cans minced clams, with juice
1/4 c. white wine
1/4 c. butter
2 c. milk
1/2 tsp. salt
1/2 c. flour
Dash of fresh ground peppercorns
1 (16 oz.) pkg. linguine
1 tbsp. olive oil
Dash salt

In a 2 quart saucepan, heat 1/3 cup olive oil and chopped garlic. Heat until garlic becomes clear but not brown. Add parsley and minced clams with juice. Add wine and stir mixture well. Set aside, but keep warm.

In a 4 quart saucepan on medium heat, melt 1/4 cup of butter. Add milk and salt. With a whisk, slowly add flour, stirring constantly, until mixture becomes thick and creamy. Add to this mixture the clam cause mixture, stirring constantly until well blended. Add dash of fresh ground peppercorns and set aside on warm setting, stirring occasionally. Fill about 2/3 of an 8 quart pot with warm water. Add 1 tablespoon of olive oil and dash of salt. Bring to a rolling boil. Add linguine slowly, using a cooking fork to separate and cook until tender, stirring occasionally. Drain well. Serve linguine on dinner plates and top with white clam sauce and Italian cheese. Serves 5 to 6.