Linguine in Clam Sauce

 

6 C. water

8-oz. uncooked linguine pasta

2 T. dried onion

1 T. flour

1 tsp. dried basil

1 T. dried parsley

1 tsp. lemon pepper

2 T. canned butter, melted

2 (6.5-oz.) cans minced clams, reserve juice

 

In a large pot, bring water to a boil. Add pasta to boiling water and stir gently. Boil for 6 to 7 minutes according to desired pasta tenderness. Remove from heat and drain. In a small pan over medium heat, mix flour, basil, parsley and lemon pepper into melted butter and clam juice. Once flour is dissolved and there are no lumps, simmer for 5 minutes or until sauce is as thick as gravy. Add clams to gravy and cook 2 to 3 minutes. To serve, spoon clam sauce over a serving of linguine.