Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 4 \N | Cloves garlic; crushed |
| ½ cup | Olive oil |
| 1 tablespoon | Flour |
| 4 cans | (61/2 or 71/2 ozs. each) chopped clams with liquid |
| 1½ cup | Chopped fresh parsley |
| ½ teaspoon | Salt |
| ¼ teaspoon | Pepper |
| 8 ounces | Linguine |
Saute garlic in oil in medium saucepan until golden; blend in flour.
Gradually stir in remaining ingredients except linguine. Cook over medium-low heat, stirring constantly, until sauce is thickened. Cook linguine according to package directions; drain. Serve with clam sauce.
Makes 4 servings.
Scanned, Busted & Proofed by Gene Johnston (ejohnston@...) Recipe by: Best Recipes April, 1993 Posted to MC-Recipe Digest V1 #894 by "Eugene Johnston" <ejohnston@...> on Nov 09, 1997