1/3 c. oil
1 med. onion, chopped (about 1 1/4 c.)
2 lg. or 3 sm. cloves garlic, minced
2 tbsp. flour (scant)
1/2 c. chopped parsley
1 bay leaf
1 tsp. grated lemon peel
1/2 tsp. each nutmeg, basil, and oregano, crushed
Scant tsp. salt plus 1/2 tsp. pepper
2 (6 1/2 oz.) cans minced clams
2 tbsp. fresh lemon juice
1 lb. seminola linguine
Grated Romano Parmesan cheese

Heat oil and saute onions until soft. Add garlic. Saute minute and stir in flour, 1/2 of the parsley and seasoning. Cook 2 minutes, stirring.

Meanwhile, drain clams, reserving juice. Heat juice plus 1 cup water to nearly boiling. Stir into onion mixture. Add clams and lemon juice. Simmer 5 to 10 minutes until slightly thickened and flour has cooked (should not be too thick). Cook linguine al dente; drain (rinse or not - I usually don't). Toss with butter and cheese. Add remaining parsley into clam sauce and serve with linguine. I serve them separately. Buy the best clams you can find. I use lots of garlic and parsley. Serve with green salad and French or Italian bread.