Kristenâ€™s Linguine with White Clam Sauce
8oz. Linguini, cooked, drained and kept warm
2Â 6 1/2 oz. Can Minced Clams, drained, reserve juice for 1 can.
1/2 C. Onion, chopped
2 Cloves Garlic, minced
2 tsp. Butter
1/2 C. Flour
1/2 tsp. Oregano
1/4 tsp. each: Salt, Pepper
1/4 C. each: Parsley, White Wine, Parmesan Cheese
In medium saucepan, cook onion and garlic in butter until tender.Â Stir in flour and spices.Â Add cream to reserved juices to make 2 C.Â Add this to saucepan all at once, and cook, stirring, until thick and bubbly.Â Cook 1 minute and then stir in clams, parsley, and wine.Â Heat through and serve over pasta.