1/2 c. minced clams
1/3 c. onion, chopped
1 clove garlic
2 tbsp. olive oil
1 tbsp. flour
1/2 c. clam juice or white wine
1/4 c. parsley, chopped
1/4 tsp. salt
1/8 tsp. pepper
8 oz. linguine, uncooked
Parmesan cheese

Drain clams, reserve liquid. Saute onion and garlic in oil in small saucepan until tender, but not brown. Add flour, stirring constantly. Gradually add clam juice and wine. Cook and stir over low heat until slightly thickened. Add clams, parsley, salt and pepper. Cook linguine and drain. Toss lightly with clam sauce. Garnish with Parmesan cheese. Yields 4 servings.