8 oz. linguine or spaghetti
3 tbsp. olive oil
1/2 lg. yellow onion, finely chopped
6 cloves garlic, minced
2 tbsp. flour
1 lb. raw clams, chopped or 1 (6 1/2 oz.) can minced clams
1/4 c. clam juice or low sodium chicken broth
1 c. low sodium chicken broth
1/4 c. grated Parmesan cheese
2 tbsp. minced parsley

1. Cook linguine according to package directions, omitting the salt. Rinse with cold water, drain and set aside.

2. Meanwhile, in a heavy 10" skillet, over moderate heat, heat olive oil 1 minute. Add onion and garlic and cook, uncovered, until onion is soft, about 5 minutes. Blend in flour and cook, stirring constantly. Drain clams, rinse well and drain again. Add clams to mixture, clam juice and chicken broth and cook, stirring 4 minutes longer, stir in the cheese.

3. Add cooked linguine and cook 1 minute longer, tossing well, until heated through.

4. Mix in the parsley and serve.