2 (6 1/2 oz.) cans minced clams
3 tbsp. olive oil
1 med. yellow onion, chopped
2 tbsp. finely chopped green pepper
2 tbsp. flour
1/4 c. chopped parsley
1 lb. spaghetti
1/2 tsp. basil
1 c. juice from canned clams
3 cloves garlic, chopped fine
1/4 c. dry white wine
1 c. whipping cream
Dash of salt
Dash of pepper
Dash of Tabasco
Dash of Worcestershire
1/2 tbsp. lemon juice

Saute onion and pepper in olive oil until onion is transparent. Stir in flour, parsley and basil and remove to a bowl. Reheat fry pan, add clam juice and garlic. Reduce by half. Add wine and cream, bringing to simmer. Stir in onion and pepper mixture until thickening occurs. Cook over medium heat a few minutes. Add remaining seasonings. Stir in clams and serve over freshly cooked pasta.