Linguine With White Clam Sauce

• 8 oz. linguine or spaghetti
• 1 1/2 Tbsp. olive oil
• 1/2 small yellow onion, chopped fine
• 6 cloves garlic, minced (I just use garlic powder to taste)
• 2 Tbsp. flour
• 1/4 c. dry white wine
• 1/4 c. clam juice or low sodium chicken broth
• 1 c. low sodium chicken broth
• 2 Tbsp. minced parsley
• 1 c. (6 1/2 oz.) minced clams
• 1/4 c. Parmesan cheese

1. Cook linguine.
2. Rinse with cold water and set aside.
3. Heat oil. Add onion and garlic and cook until soft (about 5 minutes).
4. Blend in flour and cook, stirring constantly, for 1 minute.
5. Add wine and cook for 2 minutes.
6. Add clam juice and broth.
7. Cook for 4 minutes. Stir in clams and cheese.
8. Add noodles and toss well.
9. Sprinkle with parsley.

linguine, olive oil, yellow onion, garlic, flour, white wine, clam juice, chicken broth, parsley, clams, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1010324 (may not work)