1 (16 oz.) box linguine pasta noodles
3 cans chopped clams
1 1/2 cups milk
2 tbsp. parsley, for garnish
1/2 cup grated Parmesan cheese, for sprinkling

Cook linguine noodles, according to directions on package, drain well. Set aside.

Meanwhile, drain clams, reserving liquid from 2 cans, add milk.

WHITE SAUCE:

1 cup onion, minced
3 or 4 cloves garlic, minced
4 tbsp. (1/2 stick) butter
1/2 cup all-purpose flour
1 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. pepper

In a medium saucepan, cook onion and garlic in butter until tender. Stir in flour, oregano, salt and pepper. Add clam juice and milk mixture all at once. Cook and stir until thickened and bubbly. Cook and stir for one minute more.

Stir in clams, parsley, and Parmesan cheese. Heat through. Serve sauce over linguine.

Makes 8 servings.

Submitted by: Jennifer Gould