1 (10 oz.) can minced clams
1/3 c. chopped onion
1 clove garlic, minced
2 tbsp. olive oil or butter
1 tbsp. flour
Clam juice drained from minced clams
1/4 tsp. salt
1/8 tsp. pepper
1/4 c. chopped fresh parsley
8 oz. cooked linguine

Drain clams, reserve liquid. Saute onion and garlic in oil (butter) until tender, but not brown. Add flour, stirring constantly. Gradually add clam juice, cooking and stirring over low heat until slightly thickened. Add clams, parsley, salt and pepper. Toss linguine lightly with clam sauce. Garnish with Parmesan cheese, if desired.