4 tbsp. butter
2-4 cloves garlic, minced
4 tbsp. flour
1 lb. chopped clams, with juice
Salt
Pepper
2 tsp. basil
1 tsp. thyme
2 c. low fat milk
1/4 c. sherry, optional
1/2 c. Parmesan cheese, grated
1 tbsp. olive oil
1 lb. fettucini
1 tbsp. butter
Fresh parsley

In heavy skillet, melt butter. Add garlic and cook, stirring for 1 minute. Stir in flour. Add clams and juice; stir to combine. Stir in milk, basil and thyme. Salt and pepper to taste. Add Parmesan cheese (reserving some to sprinkle over top) and continue stirring. Turn heat to low, do not boil.

Meanwhile boil water for fettuccine noodles, adding olive oil. Cook noodles al dente. Drain and mix with 1 tablespoon butter. Toss with clam sauce. Sprinkle parsley and remaining Parmesan cheese on top.