2 tbsp. butter
2 tbsp. oil
1 onion
3 cloves garlic
4 cans minced clams (or whole baby), reserving juice
1 bottle clam juice
1/4 to 1/2 cup white wine
1/2 cup fresh parsley
2 tbsp. all-purpose flour
1 (16 oz.) pkg. linguini pasta

Heat butter and oil in pan together; when hot, add onion and garlic and cook until translucent (about 3 to 5 minutes). Gradually add flour stirring constantly until dissolved, continue to cook above mixture for about 10 minutes.

Now is a good time to begin boiling water (with oil and salt) for the linguine. Add clam juice and white wine while lightly whisking in to the flour mixture, then add fresh parsley and cook for about 10 more minutes.

Begin to cook noodles at beginning of this step. Add clams just long enough to heat (about 5 minutes). You can ladle the sauce into individual dishes or add sauce to the entire amount of pasta. Enjoy!

Serves 4.

Submitted by: CAQ