3 garlic cloves, crushed
1/3 c. olive oil
1/3 c. dry white vermouth wine
1 1/2 tsp. basil, crushed
1/4 tsp. onion salt
1/4 tsp. white pepper
1 1/2 tsp. instant flour
10 oz. can Geisha baby clams
1/2 c. chopped parsley
8 oz. cooked spinach noodles
Parmesan cheese

In medium skillet, saute garlic in olive oil. Add wine, basil, onion, salt, white pepper. Stir in flour and continue stirring until the sauce thickens. Drain clams and add liquid to the sauce.

In the last five minutes before serving, add the clams and parsley. Simmer gently. Toss noodles with 2 tablespoons butter. Pour sauce over noodles. Sprinkle with Parmesan cheese.