6 1/2 oz. can minced clams, plus juice
2 cloves garlic
2 tbsp. butter
1 tbsp. dried parsley
1/2 tbsp. flour
Pasta such as linguine

Smash garlic and remove skin and cut into pieces. Melt butter in pan and add garlic, cooking for a few minutes. Add parsley and flour; cook 3 to 4 minutes but do not brown. Add the clams plus juice, increase the heat to boil the mixture, then simmer, stirring until thickened. Serve over pasta.