2 cans chopped clams
3 tbsp. olive oil
1 onion, chopped
2 tbsp. chopped green peppers
2 tbsp. flour
1/4 c. chopped parsley
1/2 tsp. basil
1 c. juice from canned clams
3 cloves garlic
1/4 c. white cooking wine
1 c. whipping cream
Dash Tabasco
Dash Worcestershire
1/2 tbsp. lemon juice

Drain nectar off of canned clams. Heat frying pan and add olive oil. Saute onion and green pepper, until onion is clear. Stir in flour, parsley and basil and remove to bowl. Reheat frying pan and add clam juice along with garlic.

Add wine and cream, bring to a simmer. Stir in vegetables with a whip, stirring as they cook so the mixture can thicken. Cook over medium heat for a few minutes. Reduce heat and thicken sauce. Add remaining seasonings, including lemon juice. Stir in clams. Pour over thin cooked spaghetti.