LINGUINE WITH WHITE CLAM SAUCE
8 ounces linguine
2 6 1/2 cans minced clams
light cream or milk
1/2 cup chipped onion
2 cloves garlic, minced
2 tablespoons butter ot margarine
1/4 cup all-purpose flour
1/2 teaspoon dried oregano, crushed
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon parsley
1/4 cup dry white wine
1/4 cup grated Parmesan cheese
Cook linguine according to package directions. Drain and set aside.
Meanwhile, drain clams, reserving liquid from one can. Add enough light cream or milk to the reserved liquid to make 2 cups.
For sauce, in a medium saucepan cook onion and garlic in butter or margarine till tender. Stir in flour,oregano, salt and pepper. Add cream mixture all at once. Cook an stir till thickened and bubbly. Cook and stir for 1 minute more. Stir in clams, parsley and wine. Heat through.
Serve sauce over linguine. Sprinkle with Parmesan cheese. Makes 4 servings.
